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CHOCOLATE ALMOND MOUSSE
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3
4
1
1
1
1
2
/4 cup milk
eggs
/4 cup sugar
package (6 oz.) semi−sweet chocolate pieces
teaspoon vanilla
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•
•
•
•
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/2 teaspoon almond extract
to 3 tablespoons slivered almonds
In medium saucepan, stir together milk, eggs and sugar until thoroughly
blended. Cook over low heat, stirring constantly, until mixture is thick
enough to coat a metal spoon with a thin film and reaches at least
160°F. Remove from heat. Stir in chocolate and flavorings until
chocolate is melted. Spoon into 8 pot de creme cups or 1/4−cup dessert
dishes. Sprinkle with almonds. Refrigerate several hours or overnight.
MICROWAVE: In small bowl, stir together eggs and sugar until
thoroughly blended. In 1−cup liquid measure, cook milk on full power
until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture.
Cook on 50% power, stirring every minute, until mixture is thick enough
to coat a metal spoon with a thin film and reaches at least 160°F, about
3
to 4 minutes. Continue as above.
CHOCOLATE ALMOND MOUSSE
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