For the crust:
2 4-ounce packages Almondina Cinnaroma Cookies (yields 2 cups crumbs)
7 tablespoons butter, melted
For the chocolate mousse:
4 (2.6 ounce) Marketplace Confection Almond Chocolate Bars
1 cup whipping cream, whipped to stiff peaks
For the topping:
1 pint whipping cream, whipped to form stiff peaks
4 ounces semisweet chocolate, melted and cooled slightly
To make the crust: Lightly grease a 10 or 11-inch tart pan with removable bottom. In the bowl of a food processor, process Almondina cookies until finely ground. Remove to a medium bowl, and then add the melted butter. Mix to combine. Then press crumb mixture evenly in the bottom and up the sides of the prepared tart pan.
Place tart crust in freezer while preparing the mousse.
To make the mousse: Melt chocolate in a double boiler or in a bowl over simmering water. Cool slightly. In the bowl of an electric mixer, whip the cream until stiff peaks form. Fold a little of the whipped cream into the chocolate to lighten it up, then fold the rest of the whipped cream into the chocolate, being careful not to deflate the whipped cream.
Spread into the crust and chill overnight.
To make the topping: Drizzle melted chocolate over the mousse filling. Then place the whipped cream into a pastry bag fitted with a large star tip and pipe desired design on the top of the tart.
Yield: 8-10 servings
Source: Marshall Field's
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.