Chocolate Almond Mousse

  • 3/4 cup milk
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1 (6-ounce) package semisweet chocolate pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-3 tablespoons slivered almonds

In a medium saucepan, stir together the milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from the heat.

Stir in the chocolate and flavorings until the chocolate is melted.

Spoon into 8 pot de creme cups or 1/4 cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight.

  • Yields: 8 servings
  • Preparation Time: 30 minutes, plus chilling time
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