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White Chocolate Mousse in an Almond Cookie Shell

White Chocolate Mousse in an Almond Cookie Shell comes together with Sugar C Almonds Sliced Toasted, Sugar Tb Rum White, and Water Chocolate White Melted. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Spread the spoonfuls on the sheet slightly with the back of a spoon to form circles about 2 inches apart.

2. 2

   Bake in a 350 F oven for 5 - 7 minutes.

3. 3

   Remove from oven and while still hot, mold into small cups by placing over a rolling pin.

4. 4

   Set aside to dry.

5. 5

   In a saucepan, heat the sugar and water until the mixture forms a soft ball.

6. 6

   Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed.

7. 7

   Place the egg yolks in a metal bowl and beat them over heat with a whisk.

8. 8

   Add rum to the egg yolks - still beating over heat.

9. 9

   Fold the egg yolks into the egg whites.

10. 10

    Fold the melted chocolate into the egg mixture.

11. 11

    Refrigerate for 3 to 4 hours.

12. 12

    Serve one scoop of mousse in an almond cookie shell. Garnish with raspberry puree and creme fraiche.