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1
Melt chocolate in a double boiler.
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2
Stir in 1/2 cup heavy cream.
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3
Whisk in huckleberry syrup in a slow drizzle.
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4
Let cool to room temperature.
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5
When chocolate sauce has reached room temperature, whip egg yolks into the sauce, 1 at a time.
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6
In a mixing bowl, whip egg whites with salt until stiff peaks form.
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7
In another mixing bowl, whip remaining 1 cup heavy cream until whipped cream is formed.
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8
Combine whipped heavy cream and egg white mixture.
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9
Fold the whipped cream mixture into the chocolate sauce, 1/3 at a time.
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10
Refrigerate for 1 hour before serving.
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11
To serve, whip mousse with a wire whisk to loosen.
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12
Transfer mousse to a pastry bag and pipe into Almond Cookie Cups.
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13
Serve immediately.
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14
2 1/2 cups sugar
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15
1/2 cup red wine vinegar
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16
2 tablespoons cognac
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17
2 cups huckleberries
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18
In a saucepan, stir sugar and red wine vinegar together until mixed.
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19
Heat over medium-high heat until sugar has dissolved.
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20
Stir in cognac.
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21
Add huckleberries and bring to a boil.
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22
Cook for 4 minutes.
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23
Strain and then cool to room temperature before using.
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24
1/3 cup light brown sugar
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25
4 tablespoons salted butter
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26
1/4 cup light corn syrup
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27
1/3 cup all-purpose flour
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28
1/2 cup chopped, toasted almonds
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29
Preheat the oven to 350 degrees F.
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30
Line a half-sheet pan with waxed paper and set aside.
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31
In a saucepan, heat brown sugar, butter, and corn syrup over medium heat until sugar is dissolved.
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32
Remove from heat and add flour and almonds.
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33
Stir thoroughly until combined.
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34
Place 1 1/2 tablespoons of dough on prepared pan; press dough out slightly to about 1/8-inch.
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35
For best results, bake only 2 cookies at a time as they do spread out.
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36
Bake for 6 minutes.
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37
Remove from oven and allow to cool for only 1 minute.
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38
With a spatula, remove cookies from sheet tray and immediately drape over a mold, such as a ramekin, a narrow glass.
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39
Let cool until set.
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40
Repeat with remaining batter.
