Fudge Mousse with Caramelized Almonds
Fudge Mousse with Caramelized Almonds
Ingredients:
4 eggs, separated
1 cup semisweet chocolate pieces
1/3 cup boiling water
3 tablespoons rum or 2 tablespoons water and 1 teaspoon rum extract
1/2 cup whole blanched almonds
1/2 cup sugar
whipped cream
Preparation:
Whip egg whites until stiff. In electric blender, combine the chocolate pieces and boiling water; process at medium speed until smooth. Continue processing; add egg yolks, one at a time, and rum. Fold in egg whites until well blended. Turn into individual dessert dishes and chill until set (overnight if possible).
Meanwhile, coarsely chop almonds and combine with sugar in skillet or flat-bottomed saucepan. Stir over medium-low heat until sugar melts and turns golden. Remove from heat and pour at once onto foil or a greased cookie sheet. Cool, then break up.
To serve pipe or spoon a rosette of whipped cream on top of each mousse. Sprinkle with caramelized almonds
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