200g of fine ground almonds
1/4 cup of brandy
1/4 cup of strong coffee
1 cup of maraschino cherries
1 cup of confectioner's sugar sifted
8 large egg whites
480g of rich dark chocolate
4 tablespoons of unsalted butter, softened
8 large egg yolks
Cocoa Sauce:
1 cup of rich dark chocolate
2 cups of confectioner's sugar
3/4 cup of milk
1 cup of unsalted butter, softened
1 tablespoon of vanilla extract
200g of fine ground almonds
1/4 cup of brandy
1/4 cup of strong coffee
1 cup of maraschino cherries
1 cup of confectioner's sugar sifted
8 large egg whites
480g of rich dark chocolate
4 tablespoons of unsalted butter, softened
8 large egg yolks
Cocoa Sauce:
1 cup of rich dark chocolate
2 cups of confectioner's sugar
3/4 cup of milk
1 cup of unsalted butter, softened
1 tablespoon of vanilla extract
Grease a 24cm springform pan
Dip the 13 almond biscuits in the coffee and brandy mixture and line the bottom of the pan, leaving a small gap between the biscuits
Crush the remaining biscuits
Pit the maraschino cherries
Whisk together the confectioner's sugar and egg whites
Melt the chocolate with butter in a double boiler
Add the eggs and whisk well
Whisk the egg whites until stiff
Combine the chocolate mixture, crushed biscuits, and cherries
Place in the prepared pan
Refrigerate for at least one day
Unmold onto a serving plate
Prepare the cocoa sauce: melt the chocolate with butter, sugar, milk, and vanilla extract over medium heat until it reaches a boil
Remove from heat and place in a small bowl, refrigerate
Serve slices of mousse with the warm cocoa sauce
Yield: 2 recipes for 20 people
