Chocolate Mousse Cookies Two Ways

Name: Chocolate Mousse Cookies Two Ways
Yield: makes about 3 dozen tuiles and 16 meringues, with filling
Ingredients: 12 ounces bittersweet chocolate (70 percent cacao), coarsely chopped; 2 tablespoons unsalted butter; 5 large egg yolks; 1/2 cup water; 1/2 cup sugar; 1 tablespoon vanilla extract; 1 1/2 cups heavy whipping cream, chilled; 2 tablespoons amaretto (optional); 1/2 cup (1 stick) unsalted butter; 1/2 cup sugar; 1 1/4 cup sliced almonds; 1/2 cup light corn syrup; 1/4 cup all-purpose flour; Pinch of kosher salt; 4 large egg whites; 1/2 teaspoon cream of tartar; Pinch of salt; 1 1/4 cups sugar

December 14, 2011

I love a dramatic dessert at a cocktail party, but I also want a pick-up dessert that doesn’t need plates and utensils. A deep, dark-chocolate mousse that’s piped onto a choice of two very different kinds of cookies fits the bill. Although I like to make both cookie bases and serve them together, you may want to save a little time by choosing to make only one. (Pictured page 204, center and top.)

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