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Ingredients
- 1 1/2 ounce Almond paste
- 1/4 c. Almond-based liqueur
- 4 lrg Egg yolks
- 1/4 c. Sugar
- 1/2 c. Half-and-half
- 4 ounce Dark chocolate, minced
- 3 Tbsp. Cocoa pwdr
- 1/4 c. Cream cheese, softened
- 2 c. Heavy cream, whipped Mint leaves, fresh Chocolate, shaved
Directions
- In a medium-size mixing bowl, combine almond-based liqueur, egg yolks, sugar, and almond paste. Mix by hand with the back of a spoon till well blended. Set aside. In a double boiler over medium heat, combine half-and-half and minced chocolate. Heat only long sufficient to heat chocolate.
- When chocolate is melted, sift in cocoa pwdr and mix well. Increase heat and bring sauce to a simmer. Add in a few Tbsp. of chocolate mix to egg mix till both mixtures are combined. Return combined sauce to double boiler and cook for 3 to 5 min. Don't boil. Sauce will be creamy.
- Remove from heat and place on top of double boiler in an ice bath and stir sauce till cold. Whip heavy cream and fold into cooled chocolate mix.
- Fill individual champagne glasses with mousse and chill till hard.
- Serve with additional whipped cream and garnish with fresh mint leaves and shaved chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 646 | |
| Calories from Fat 419 | 65% |
| Total Fat 47.51g | 59% |
| Saturated Fat 26.33g | 105% |
| Trans Fat 0.03g | |
| Cholesterol 321mg | 107% |
| Sodium 153mg | 6% |
| Potassium 396mg | 11% |
| Total Carbs 48.21g | 13% |
| Dietary Fiber 3.0g | 10% |
| Sugars 37.37g | 25% |
| Protein 8.82g | 14% |
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