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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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 until well
blended. Set aside. In a double boiler over medium heat, combine
half-and-half and chopped chocolate. Heat only long enough to melt chocolate.
When chocolate is melted, sift in cocoa powder and mix well. Increase heat and
bring sauce to a simmer. Add a few tablespoons of chocolate mixture to egg
mixture until both mixtures are combined. Return combined sauce to double
boiler and cook for 3 to 5 minutes. Do not boil. Sauce will be creamy.
Remove from heat and place on top of double boiler in an ice bath and stir
sauce until cool. Whip heavy cream and fold into cooled chocolate mixture.
Fill individual champagne glasses with mousse and refrigerate until firm.
Serve with additional whipped cream and garnish with fresh mint leaves and
shaved chocolate.
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