Chocolate Huckleberry Mousse

  1. Melt chocolate in a double boiler.
  2. Stir in 1/2 cup heavy cream.
  3. Whisk in huckleberry syrup in a slow drizzle.
  4. Let cool to room temperature.
  5. When chocolate sauce has reached room temperature, whip egg yolks into the sauce, 1 at a time.
  6. In a mixing bowl, whip egg whites with salt until stiff peaks form.
  7. In another mixing bowl, whip remaining 1 cup heavy cream until whipped cream is formed.
  8. Combine whipped heavy cream and egg white mixture.
  9. Fold the whipped cream mixture into the chocolate sauce, 1/3 at a time.
  10. Refrigerate for 1 hour before serving.
  11. To serve, whip mousse with a wire whisk to loosen.
  12. Transfer mousse to a pastry bag and pipe into Almond Cookie Cups.
  13. Serve immediately.
  14. 2 1/2 cups sugar
  15. 1/2 cup red wine vinegar
  16. 2 tablespoons cognac
  17. 2 cups huckleberries
  18. In a saucepan, stir sugar and red wine vinegar together until mixed.
  19. Heat over medium-high heat until sugar has dissolved.
  20. Stir in cognac.
  21. Add huckleberries and bring to a boil.
  22. Cook for 4 minutes.
  23. Strain and then cool to room temperature before using.
  24. Yield: about 2 cups
  25. 1/3 cup light brown sugar
  26. 4 tablespoons salted butter
  27. 1/4 cup light corn syrup
  28. 1/3 cup all-purpose flour
  29. 1/2 cup chopped, toasted almonds
  30. Preheat the oven to 350 degrees F.
  31. Line a half-sheet pan with waxed paper and set aside.
  32. In a saucepan, heat brown sugar, butter, and corn syrup over medium heat until sugar is dissolved.
  33. Remove from heat and add flour and almonds.
  34. Stir thoroughly until combined.
  35. Place 1 1/2 tablespoons of dough on prepared pan; press dough out slightly to about 1/8-inch.
  36. For best results, bake only 2 cookies at a time as they do spread out.
  37. Bake for 6 minutes.
  38. Remove from oven and allow to cool for only 1 minute.
  39. With a spatula, remove cookies from sheet tray and immediately drape over a mold, such as a ramekin, a narrow glass.
  40. Let cool until set.
  41. Repeat with remaining batter.
  42. Yield: 8 cookie cups

bittersweet chocolate, heavy cream, huckleberry syrup, egg yolks, egg whites, salt, almond cookie

Taken from www.foodnetwork.com/recipes/chocolate-huckleberry-mousse-recipe.html (may not work)

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