Most chocolate mousse recipes call for whipped egg whites, but I’d rather not serve raw eggs. This mousse relies on whipping cream alone to give it a luscious creaminess. You’ll want to whip the cream to stiff peaks before folding in a combination of melted chocolate morsels, water and almond extract. You’ll know the cream is ready when it holds its shape.
Properly folding the cream and chocolate takes a few minutes, but you want to gently fold until there are no streaks of cream or chocolate in the mousse.
Garnish with toasted slivered almonds and some fresh berries.
Combine chocolate and water in a saucepan and cook over low heat until chocolate melts. Stir in almond extract and set aside to cool slightly. Whip the cream until it forms fairly stiff peaks. Fold in the chocolate mixture and refrigerate until ready to serve. Garnish each serving with some of the toasted almonds, ripe raspberries or a strawberry and a dollop of whipped cream. Makes 6 servings.