Preparation:
line the bottom of a 5-6 cup mold with parchment paper line the sides of the mold with the ladyfinger cookies combine chocolate and water in a stainless steel bowl set over, not in, a pan of boiling water and stir until chocolate melts remove from heat and allow to cool slightly combine butter and sugar in a mixer bowl beat until light and fluffy gradually beat in egg yolks add the ground almonds and salt-mix well add the cooled chocolate mixture-mix in lightly gently fold in the beaten egg whites whip half of the cream and gently fold into the chocolate mixture pour into the prepared mold cover with plastic wrap place into the freezer for 2 hours, until set turnout onto a serving plate whip the remaining cream with powdered sugar and vanilla spoon into a pastry bag, fitted with a star tip pipe onto the plated mousse in rosettes and scallops wrap a satin ribbon around the middle of the mousse tie with a little bow serve chilled |
