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Dessert
Almond Lace Cookie Crisp with Chocolate Mousse


This recipe was featured on
"You're the Chef" episode #105.
Buy this episode from WVIA.

Yield: about three cups of Cookie Crisp batter, and six dessert portions of Mousse

Ingredients:

Step 1 - Cookie Crisp
1 1/4 c. blanched, sliced almonds
3 Tbsp. all-purpose flour
1/2 c. soft butter
1/3 c. milk (varies)
1 c. granulated sugar
1/8 tsp. almond extract

Step 2 - Chocolate Mousse
10 oz. real semi-sweet chocolate chips
1/4 c. water
4 each egg yolks
2 Tbsp. liqueur (Kahlua, Frangelico, Amaretto, Gran Marnier, etc.)
4 each egg whites
1/4 c. granulated sugar
1/2 pt. heavy cream



Step 1 - Cookie Crisp procedure:
Finely grind the almonds in a food processor or spice/coffee grinder. Combine all ingredients, adding the milk a little at a time, until the mixture forms a soft putty consistency. (You may need more milk to arrive at this consistency). Bake on a sheet tray sprayed with no-stick spray in a 400F oven. The batter can be portioned in small tablespoons, or cooked in larger amounts (it will spread as it bakes). Bake until the batter sets and turns a rich brown color (under-baking, so that it is not completely brown, will result in a somewhat chewy final product). Remove the sheet tray from the oven and allow to cool completely before crunching up the cookie.

Tip: If you want to make a molded shape with the cookie, let it cool when it comes out of the oven. If it is too hot, it will tear when you try to pick it up. When the cookie is just warm, pick it up and drape it over a cup sprayed with no-stick spray, forming it slightly to the cup. When cool, you will have an edible serving dish for any soft dessert you might want to serve.

Step 2 - Chocolate Mousse procedure:
Melt the chocolate and water together over a double boiler until the chocolate is smooth. Beat the egg yolks into the chocolate over the heat until the mixture begins to thicken slightly (about 4 minutes). Remove from the heat, stir in the liqueur, then chill completely. (This can be done in the refrigerator or over an ice bath, stirring constantly.)

Whip the egg whites with the sugar until a firm meringue forms. Fold the whites into the chocolate.

Whip the heavy cream into soft peaks. Fold it into the chocolate mixture. Portion into serving dishes or chill and portion after the mousse becomes thick.