Almond Cookie Cups With Chocolate Mousse

READY IN: 40mins


  • 13
    cup sugar
  • 18
    teaspoon salt
  • 2
    tablespoons unsalted butter, melted, cooled
  • 2
    tablespoons vegetable oil
  • 1
    teaspoon vanilla
  • 12
    teaspoon almond extract
  • 2
    egg whites
  • 3
    tablespoons sliced almonds
  • 6
    ounces semisweet chocolate, finely chopped
  • 2
    tablespoons light corn syrup
  • 3
    egg yolks
  • 14
    cup sliced almonds, toasted


  • Heat oven to 350ºF. Spray 2 baking sheets with nonstick cooking spray.
  • In medium bowl, stir together flour, sugar and salt. In another medium bowl, whisk together all remaining cookie ingredients except 3 tablespoons almonds. Add to flour mixture, whisking until smooth.
  • For each cookie, spoon 1 1/2 tablespoons batter onto baking sheet; spread evenly to 6-inch round, eliminating any holes. Make only 2 cookies per baking sheet, placing at least 1 inch apart. Sprinkle each cookie with 1/8 of the sliced almonds.
  • Bake one sheet at a time 6 to 8 minutes or just until tops are dry and light brown, with golden-brown edges. Immediately place cookies in 6-oz. custard cups. Place second custard cup over cookies to form cup shape.
  • OR, you can cover the back of muffin tins with the warm cookie to get the same effect. Remove from molds; set on cooling rack. Cool completely. Repeat using remaining batter.
  • To make chocolate mousse, place chocolate in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl of chocolate over saucepan (bowl should not touch water). Let stand until melted. Stir. Remove from heat; set aside to cool.
  • In small heavy saucepan over medium-low heat, whisk together 1/2 cup of the cream, corn syrup and egg yolks. Cook, whisking constantly, 5 to 6 minutes or until mixture is thick, covers back of spoon and reaches 160ºF. on instant-read thermometer. (Be careful not to overcook.).
  • Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80ºF. to 85ºF. (Mixture should feel comfortable to the touch.).
  • In large bowl, beat remaining 1 cup cream at medium-high speed until soft peaks form. Fold cooled chocolate mixture into whipped cream. Cover; refrigerate up to 8 hours. Bring to room temperature before serving.
  • o serve, place tulip cups on individual dessert plates. Fill each with chocolate mousse; sprinkle with toasted almonds.
  • TIP *To toast almonds, place on baking sheet; bake at 375ºF. for 6 minutes or until deep golden brown.