Chocolate Almond Mousse

CHOCOLATE ALMOND MOUSSE
6 servings

  • 4 extra large or jumbo eggs, at room temperature and slightly beaten (see note)
  • ¾ cup milk or reduced-fat or skim milk
  • ¼ cup sugar or the equivalent of ¼ cup sugar in granulated sugar substitute
  • 6 ounces (squares) bittersweet or semi-sweet chocolate
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Sweetened flavored whipped cream or thawed frozen non-dairy whipped topping
  •   or reduced-fat or no-fat whipped topping as desired for garnish (optional)
  • ¼ to 1/3 cup toasted slivered blanched almonds, divided, for garnish

In a medium heavy saucepan, combine eggs, milk, and sugar, mixing well. Cook, stirring constantly, over low heat until mixture is thick enough to coat a metal spoon with a thin film and temperature is at least 160 degrees F. when tested with a thermometer.  Remove from heat; stir in chocolate and flavorings, blending until chocolate is completely melted.  Divide mousse into sherbet glasses or dessert dishes.  Loosely cover with plastic wrap and refrigerate for several hours.  Garnish each serving with a dollop of sweetened flavored whipped cream or whipped topping of choice and a sprinkle of toasted slivered almonds.

Microwave Cooking Method: In a small bowl, combine eggs and sugar, mixing well.  In a 1-cup liquid measure, microwave milk, loosely covered with plastic wrap, at HIGH power until bubbles form around the edge of the cup, about 2½ minutes; stir into egg mixture, blending well.  Microwave, loosely covered, with plastic wrap, at 50% power, stirring every 30 seconds, until mixture is thick enough to coat a metal spoon and temperature is at least 160 degrees F. when tested with a thermometer.  Proceed as previously directed. 

Note: May omit eggs; use the equivalent of 4 eggs in egg substitute, IE Egg Beaters.

Variations: Omit almond extract and almonds; use toasted pecans or English walnuts or macadamia nuts or cashews for garnish.   May add several drops brandy or brandy flavoring to mousse, if desired. Decrease milk to ½ cup; gradually add 1/4 cup Bailey's Irish Cream or Kaluha liqueur to mousse after cooking, blending well.

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