Best 6 Almond Cookie Cups With Chocolate Mousse Recipes

CHOCOLATE MOUSSE CUPS

Steps:

• Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool.
• Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
• Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they're too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.

CHOCOLATE AND AMARETTO MOUSSE IN ALMOND LACE BOWLS

Steps:

• For the chocolate and amaretto mousse: Heat the cream in a small pot over medium heat. Once it starts to steam, remove from the heat and whisk in the chocolate until melted. Let cool. Carefully add the cooled chocolate cream, 2 tablespoons at a time, into a bowl with the egg yolks, mixing continuously. Stir in the amaretto. Beat the egg whites and sugar in a bowl to form a meringue, and then fold into the chocolate mixture. Cover and refrigerate 1 hour. For the almond lace bowls: Combine the butter, corn syrup and sugar in a pot over medium heat until simmering. Whisk together the flour and almonds, and then stir into the butter mixture, 1 minute. Transfer to a bowl and refrigerate covered, 1 hour.
• Preheat the oven to 350 degrees F.
• Scoop tablespoons of batter and roll into balls. Place 3 inches apart on a parchment paper-lined baking sheet (only 4 balls per row), and bake until golden, 10 minutes. Let cool until they can be touched, but are still warm enough to be pliable. Place on top of a small inverted bowl to shape, and then let cool until hardened completely, 2 minutes.
• Transfer the chocolate mousse to a piping bag and pipe into the almond lace bowls. Garnish with toasted almonds.

CHOCOLATE ALMOND CAKE WITH WHITE CHOCOLATE MOUSSE

Steps:

• Heat oven to 325°F. Generously grease and lightly flour shaped (12-cup) Bundt® pan and bottom of Bundt® Tunnel Insert, or spray with baking spray with flour. Spoon almonds into bottom of pan.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour over almonds in pan. Place tunnel insert on center of Bundt pan.
• Bake 38 to 44 minutes or until toothpick inserted toward center comes out clean. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen tunnel insert; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
• Make pudding mix as directed on box for pudding--except use 1 1/2 cups milk. When pudding is boiling, remove from heat. Stir in chopped white chocolate baking bars until melted. Stir in almond extract. Refrigerate about 15 minutes or until mousse is set. When cake is cool, turn cake over and spoon mousse into tunnel. Place cake filled side down on serving plate. Sprinkle with powdered sugar if desired. Stored covered in refrigerator.

ALMOND COOKIE CUPS

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Set 2 small custard cups or ramekins on work surface, bottom side up. Stir first 4 ingredients in small bowl to blend. Mix in almonds.
• Separately drop 2 level tablespoonfuls batter onto prepared baking sheet, spacing 6 inches apart. Using moistened fingertips, press each to 2-inch round. Bake cookies until deep golden (cookies will spread to about 5-inch diameter), about 7 minutes. Let cool on sheet until set enough to lift without tearing, about 1 minute. Using metal spatula, lift hot cookies 1 at a time and drape over cups, gently pressing to cup shape; cool. Remove from cups. Refrigerate baking sheet 2 minutes to chill quickly. Repeat with remaining batter, making 2 cookies at a time. (Cookies can be made 4 days ahead. Carefully enclose in resealable plastic bags and freeze.)

ALMOND CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

CHERRY ALMOND MOUSSE PIE

Steps:

• In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside. , Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds. , Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.