Chocolate Amaretto Mousse Cake

• 1 (6 ounce) package semisweet chocolate morsels
• 18 whole blanched almonds
• 1/2 cup amaretto
• 2 T unflavored gelatin
• 1/4 cup water
• 2 cups milk
• 1/3 cup sugar
• 2 cups heavy cream, whipped
• 2 (3 oz) packages lady fingers split

1. Melt choclate morsels. Dip bottom half of almonds into chocolate and place on wax paper; chill until firm. Gradually stir Amaretto into remaining chocolate. Set aside. Combine gelatin and water in a saucepan. Stir in egg yolks, milk and sugar. Stir over low heat until mixture thickens slightly and coats a metal spoon. Stir in choclate mixture. Chill until mixture mounds. Beat egg whites until stiff. Fold into mixture. Remove 1 cup whipped cream and set aside. Fold remaining cream into choclate mixture. Chill until mixture mounds. Line the bottom and sides of a 9 inch springform pan with split lady fingers. Pour in chocolate mixture. Chill until firm. Remove sides of pan and pipe rosettes of reserved cream arount outer edge of cake. Press a chocolate almond into each rosette. Chill until ready to serve

chocolate, almonds, amaretto, unflavored gelatin, water, milk, sugar, heavy cream

Taken from www.epicurious.com/recipes/member/views/chocolate-amaretto-mousse-cake-50086449 (may not work)