| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chocolate, Mousses |
6 |
Servings |
INGREDIENTS
| 1 |
|
Envelope Unsweetened Gelatin |
|
|
Powder |
| 1/4 |
c |
Cold Water |
| 2 |
|
Unsweetened Baking Chocolate |
|
|
Squares |
| 1 |
|
Semisweet Chocolate Square |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1 |
pt |
Heavy Cream |
| 1/4 |
ts |
Almond Extract |
| 1/2 |
c |
Blanched Almonds — toasted |
|
|
& chopped |
INSTRUCTIONS
Soften gelatin in water. Melt chocolate in milk over boiling water. Add
sugar and stir until it dissolves completely. Let it cool. Whip cream until
it stands in soft peaks. Stir almond extract and chopped almonds into
cooled chocolate. Fold 1/3 of the whipped cream into chocolate mixture.
Then fold in remaining cream. Pour into an attractive serving bowl and let
set in refrigerator, covered with plastic wrap, for at least 2 hours or
overnight. Decorate with whipped cream, candied violets, grated sweet
chocolate or toasted almonds before serving.
Serves 6.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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