7 oz semisweet chocolate, chopped, plus more for grating
1/2 cup sliced almons, toasted
2 cups heavy cream
5 1/2 tbsp confectioners' sugar
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
Instructions
Preheat the oven to 400 degrees. Line 2 cookie sheets with parchment paper. On a work surface, unroll 1 pie crust and roll the dough to about 1/8 in. thick. Reserve the remaining crust for another use.
Using a 3-in round cookie cutter, cut out 18 rounds, rerolling the scraps and cutting additional rounds as needed. Place on the prepared cookie sheets. Prick the rounds with a fork. Bake until golden, 8-10 mins. Let cool.
Place the chopped chocolate in a bowl over simmering water, stirring occasionally, until melted. Remove from the heat and let cool to lukewarm. Using a pastry brush, brush the tops of the rounds with about 1/4 cup of the melted chocolate, reserving the remainder at room temperature. Sprinkle 12 of the chocolate-covered rounds with 1 tsp. toasted almonds each. In a bowl, combine 1 cup heavy cream, 1 1/2 tbsp confectioners' sugar, the vanilla & cinnamon. Beat until soft peaks form. Stir one-third of the whipped cream mixture into the remaining melted chocolate. Fold in the remaining whipped cream.
Spoon a heaping tablespoon of the chocolate whipped cream onto each of the 6 chocolate-almond glazed rounds. Top with another chocolate-almond-glazed round, another heaping tablespoon of chocolate whipped cream and a third chocolate-almond-glazed round. Whip the remaining 1 cup heavy cream and 1/4 cup confectioners' sugar. Top each stck with whipped cream, the remaining almonds and some grated chocolate.
Originally Submitted
7/13/2010
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