Monday, January 27, 2014

Chocolate Almond Mousse Tart

I'm behind guys. This little football game next Sunday has been keeping this PR lady pretty busy. When you are lucky enough to work with NFL's official beer sponsor and legendary Super Bowl advertiser, there's a lot to do. Clydesdales basically own my ass.

The combination of the Super Bowl and early sunsets has me far enough behind on Carey On Lovely that I'm just getting to a recipe from Christmas. Shame on me. Blogger fail.

But you guys will forgive me if it's delicious and chocolatey, right? Mousse redemption? Don't make this girl beg. There's an ice cream cone crust. That's it, isn't it. I won you back with the cones.

I made this fabulous tart for my big ole' family Christmas dinner. You can make it ahead and it's light enough to cut through big meal fullness. 

Doesn't my Aunt Jane have pretty plates and counters? I should blog at her house more often. Or just move-in to her pantry and use her awesome gas stove every day. Wouldn't be weird at all. 

Don't forget to tune-in to the game. Think of me when you see the adorable animals and delicious beer. Cheers!

Chocolate Almond Mousse Tart
4oz ice cream cones, broken-up
4 graham crackers, broken-up
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons butter, melted
1/4 cup sliced almonds
1/4 cup sugar
1/4 cup water
1 3/4 cups heavy cream
5oz semisweet chocolate chips
2 tablespoons powdered sugar
1 cup raspberries

Preheat oven to 325 degrees. Combine ice cream cones, graham crackers, salt, sugar and butter in a food processor. Pulse until completely crumbled. Pour in butter and process until combined. Use your fingers to press the crumbs into the bottom of 10-inch removable bottom tart pan or springform pan. Bake for 20-25 minutes, until golden brown. Cool completely.

In a saucepan combine almonds, sugar and water. Bring to a boil and cook for 1-2 minutes. Remove almonds with a slotted spoon and lay in a single layer on parchment. Cool completely.

In a saucepan heat 3/4 cup cream to a simmer. Remove from heat and stir in chocolate. Allow to cool. In a stand mixer whip the remaining 1 cup cream and powdered sugar to stiff peaks. Fold in cooled chocolate mixture. Pour filling into cooled crust and refrigerate covered for few hours until set.

Garnish with sugared almonds and raspberries. Serve and enjoy!

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