Choco-Toasted Almond Cups

Makes 12
Prep 20 m
Chill 60 m
Cook 3 m
Chill or more



  1. 1 of 5 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. 2 of 5 In small bowl, stir together 2 tablespoons liqueur and 2 tablespoons water. Pour 1 teaspoon of thinned amaretto mixture over each cookie.
  3. 3 of 5 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. 4 of 5 In small skillet, toast almonds over medium-high heat until golden, 3 minutes. Transfer to small bowl.
  5. 5 of 5 Garnish mousse with toasted almonds just before serving.
Nutrition Information for Choco-Toasted Almond Cups
Servings Per Recipe: 12
Per Serving: 26 mg chol., 6 g sat. fat, 1 g fiber, 61 mg sodium, 237 kcal cal., 3 g pro., 17 g carb., 16 g Fat, total
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Printed from 07/17/2019