Choco-Toasted Almond Cups

Choco-Toasted Almond Cups
Servings: 12 Yield: 12 mousse cups Prep 20 mins Chill 1 hr or more Cook 3 mins


  • 12 round shortbread cookies, such as Keebler Sandies
  • 5 tablespoons amaretto liqueur
  • 1 container (8 ounces) mascarpone cheese, at room temperature
  • 1 package (2.8 ounces) milk chocolate mousse mix
  • 1/3 cup sliced almonds

Make It

1. Place 12 paper or foil cupcake liners into 12 standard-size muffin-pan cups. Press shortbread cookies, flat side up, in bottoms of each lined cupcake cup (they should fit snugly).

2. In small bowl, stir together 2 tablespoons liqueur and 2 tablespoons water. Pour 1 teaspoon of thinned amaretto mixture over each cookie.

3. In medium-size bowl, on low speed, beat remaining 3 tablespoons liqueur and mascarpone just until blended. Gradually beat in 7 tablespoons water until smooth. Sprinkle mousse mix over top. Beat on low speed 1 minute; increase speed to medium-high and beat until thick and lightened in color, 2 to 3 minutes. Transfer mixture to large pastry bag or plastic food-storage bag fitted with large star tip. Pipe mousse into cookie-lined cups. (Or, spoon 2 slightly rounded tablespoons into each cup.) Refrigerate at least 1 hour to firm.

4. In small skillet, toast almonds over medium-high heat until golden, 3 minutes. Transfer to small bowl.

5. Garnish mousse with toasted almonds just before serving.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 237, Fat, total (g): 16, chol. (mg): 26, sat. fat (g): 6, carb. (g): 17, fiber (g): 1, pro. (g): 3, sodium (mg): 61, Percent Daily Values are based on a 2,000 calorie diet.