Botanical Bath Flowers


July 2013

Recipe – “Chocolate Almond Mousse”

“Chocolate Almond Mousse”

by “Fare for Friends Foundation”


¼         cup sugar

1/3       cup water

1          cup whipping cream

6          squares (each 1 oz.) semi-sweet chocolate

3          Tablespoons dark rum

3          eggs, separated

½         cup blanched almonds, toasted


Combine water and sugar in a small saucepan and boil for 3 minutes.  Set aside.  Using food processor with a metal blade, whip cream until very thick.  Transfer to a large bowl.  Without washing work bowl, process chocolate pieces, turning on and off for 15-20 seconds.  Continue processing and pour in hot syrup, rum and yolks.  Add almonds and process, turning on and off, until nuts are coarsely chopped.  Transfer chocolate mixture to bowl with cream; mix thoroughly.  Beat egg whites until stiff and fold into chocolate mixture.  *Spoon into individual glasses or a large bowl and chill until set.  Mousse may be frozen in a mold for 6 hours, un-molded and served.  *Serves 8 to 10.


Recipe – “Mud Pie”

“Mud Pie”

by “ Fare for Friends Foundation”



1           cup chocolate wafers (1/2 package), crushed

¼         cup melted butter

4            cups coffee or mocha ice cream

1-1/2   cups fudge sauce

1             cup   whipping cream, whipped

¼           cup slivered almonds, toasted


Crush wafers and add butter.  Mix well and press into 9” (1 L) pie plate.  Cover with soft ice cream and put into freezer until firm.  Top with cold fudge sauce and store into freezer until firm.  Top with cold fudge sauce and store in freezer for approximately 10 hours.  Slice mud pie into 6 or 8 portions.  Serve on chilled plate with chilled fork.  Top with whipped cream and slivered almonds.


If you can’t find mocha ice cream, dissolve 1-1/2 tablespoons instant coffee in 1 tablespoon water and mix it with chocolate ice cream. 

*Serves 6 to 8.

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