Chocolate Almond Pumpkin Mousse
3.5 ounces dark chocolate
2 tablespoons Mandelin almond paste
1 cup whipping cream
1/2 cup pumpkin puree
pinch of salt
1/2 cup Mandelin Blanched Sliced Almonds or Natural Sliced Almonds
Melt chocolate in a double boiler and set aside.
Separate eggs into two mixing bowls.
Add marzipan to egg yolk and blend with electric mixer until smooth. Add the chocolate and combine.
Whip heavy cream until stiff. Add pumpkin puree and mix together well.
Add heavy cream mixture to chocolate mixture and incorporate well.
Whip egg whites with a touch of salt until still and fold into chocolate mixture.
Refrigerate for a few hours. Top with sliced almond before serving.
Tip: Giving the marzipan a whir in the microwave to soften will make blending with the eggs yolks easier.