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TO MAKE THE MOUSSE: In a large metal bowl set over a saucepan filled with 2 inches of simmering water, melt the chocolate and the 2 tablespoons butter.
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Set the chocolate mixture aside to cool.
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Using an electric mixer fitted with the paddle attachment, beat the egg yolks until thick and pale, about 5 minutes; stir in the vanilla.
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4
In a small saucepan, combine the water and sugar and simmer over medium heat until the mixture reaches a soft ball stage, 234F on a candy thermometer.
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In a slow, steady stream, add the sugar mixture to the egg yolk mixture, beating on low speed until combined.
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Increase the speed to medium and beat until thickened and cooled, about 5 minutes.
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Using a large rubber spatula, fold the egg yolk mixture into the chocolate mixture, one-third at a time.
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Using an electric mixer fitted with the whisk attachment, whip the cream at high speed until soft peaks start to form.
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(If you continue to beat the cream beyond this point, the mousse will get lumpy.)
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Gently fold the whipped cream and amaretto, if desired, into the chocolate mixture.
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TO MAKE THE TUILES: Preheat the oven to 350F.
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Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
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In a saucepan set over medium heat, melt the 1/2 cup butter and stir in the 1/2 cup sugar and almonds until combined.
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Stir in the corn syrup, flour, and salt; remove from the heat and let cool 15 minutes.
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Drop teaspoonfuls of dough at least 2 inches apart onto the prepared baking sheets.
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Bake until golden, 12 to 15 minutes.
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Remove from the oven and cool for 2 minutes.
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Roll the warm cookies into cones.
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If the cookies get too hard, return to the oven for 1 or 2 minutes.
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Cool completely and store in airtight containers, with waxed paper between layers.
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TO MAKE THE MERINGUES: Preheat the oven to 300F.
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Line 2 baking sheets with parchment paper or silicone liners.
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Using an electric mixer fitted with the whisk attachment, beat the 4 egg whites, cream of tartar, and pinch of salt on high speed until soft peaks form, about 2 minutes.
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Add the 1 1/4 cups sugar, 2 tablespoons at a time, and continue beating on high speed until stiff peaks form.
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Spoon the meringue into a pastry bag fitted with a medium round tip.
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Pipe 2-inch rounds onto the prepared baking sheets.
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Bake the meringues for 1 hour.
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Turn off the oven and leave them inside the closed oven for 1 hour more, or overnight if that is easier.
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TO ASSEMBLE: Spoon the mousse into a pastry bag fitted with a medium star tip.
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30
For the tuiles, pipe about 1 tablespoon of mousse into each cone.
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31
For the meringue, pipe it on top of each meringue disk.
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32
The mousse must be made the day it is served.
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Pipe the mousse into the cookies about 2 hours before serving and keep at room temperature.
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34
The tuiles and the meringues can be made up to 1 day in advance and kept in airtight containers.
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(Be sure to separate the tuiles with waxed paper as they tend to stick together.)
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If the weather is very humid, it is best make both cookies the day you plan to serve them.
