In medium saucepan, stir together milk, eggs, and sugar until thoroughly blended.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F.
Remove from heat. Stir in chocolate and flavorings and continue to stir until the chocolate is melted.
Spoon into 8 pot-de-creme cups or 1/4 cup dessert dishes.
Sprinkle with almonds. Refrigerate for several hours or overnight.
Originally Submitted
11/5/2010
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