Serves: 8
Total Calories: 373

Have Ready:
1/2 cup almonds slivered
8 almonds whole for topping
4 squares semi-sweet baking chocolate
3 eggs yolk
1/3 cup milk
1/3 cup sugar
2 cups whipped cream
You'll Need:
baking dish
measuring cups
potholders
small saucepan
medium saucepan
electric mixer
rubber scraper
plastic wrap
medium bowl
spoon
8 long-stemmed dessert glasses

Heat oven to 350°. Place all of the almonds in a baking dish. Set the timer and place the almonds in the oven until lightly-browned, 7 to 10 minutes. Remove the dish from the oven with potholders and set aside. Heat chocolate in a small saucepan over low heat until melted. (Chocolate burns easily so watch closely.) Set aside. Put egg yolks, milk, and sugar in a medium saucepan. Place over medium-low heat and, using an electric mixer, beat it constantly until thickened, about 7 minutes. Remove from heat and continue beating the mixture until it is lukewarm. Using a rubber scraper, add chocolate and toasted slivered almonds to the mixture. Cover with plastic wrap and refrigerate until completely cool. Beat whipping cream in a medium bowl with an electric mixer until the peaks hold their shape when you lift the beaters out of the mixture. Set aside 1/2 cup whipped cream and cover with plastic wrap. With the rubber scraper, fold the rest of the whipped cream into the cooled chocolate mixture. Spoon the mousse into 8 long-stemmed dessert glasses and refrigerate until ready to serve. Top each dessert with a spoonful of the remaining whipped cream and a toasted whole almond.

Nutritional Facts:

Serves: 8
Total Calories: 373
Calories from Fat: 299

More Recipes from the Meals of Many Lands Cookbook:
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Mocha Charlotte Russe
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Toasted Nut Mousse With Chocolate