Almond Mousse au Chocolate
Cuisine: French
Author: Kitchens
Prep time: 20 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 50 mins
  • 1 envelope unsweetened gelatin powder
  • 1/4 Cup cold water
  • 2 unsweetened baking chocolate squares
  • 1 semisweet chocolate square
  • 1/2 Cup milk
  • 1/2 Cup sugar
  • 1 pint heavy cream
  • 1/4 teaspoon almond extract
  • 1/2 Cup blanched almonds; toasted and chopped
  1. Soften gelatin in water.
  2. Melt chocolate in milk over boiling water. Add sugar and stir until it dissolves completely. Let it cool.
  3. Whip cream until it stands in soft peaks. Stir almond extract and chopped almonds into cooled chocolate.
  4. Fold 1/3 of the whipped cream into chocolate mixture. Then fold in remaining cream.
  5. Pour into an attractive serving bowl or individual bowls, then let set in refrigerator, covered with plastic wrap, for at least 2 hours or overnight.
  6. Decorate with whipped cream, candied violets, grated sweet chocolate or toasted almonds before serving.
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