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For chocolate lovers only.
Chocolate Mousse and Almond Brownies
30 chocolate wafer cookies
6 tablespoons butter, melted
3/4 cup whipping cream
4 (1-ounce) squares unsweetened chocolate
3 eggs
2/3 cup sugar
2 teaspoons almond extract
1/8 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup chopped almonds
Preheat oven to 350°F. Place 8 - 10 wafer cookies between two layers of waxed paper. Flatten with rolling pin to produce crumbs. Repeat with remaining cookies. You should have about 1-1/2 cups wafer cookie crumbs.
In a small bowl, mix wafer crumbs with melted butter. Press into an ungreased 8-inch square pan. Bake until set, about 10 minutes. Remove from oven; set aside.
Combine whipping cream and chocolate in a Cuisinart® Stick Free 2-quart saucepan. Place over low heat and stir frequently with a wooden spoon until chocolate is melted, about 10 minutes. Remove from heat and allow to cool 5 minutes.
Place eggs, sugar, almond extract and salt in a large mixing bowl. Using a Cuisinart® SmartPower™ 7-Speed Hand Mixer, beat on Speed 5 until mixture is thick and foamy, about 2 minutes. Add chocolate mixture to egg mixture and mix on Speed 1 until just blended. Add chocolate chips and almonds; gently fold into batter on Speed 1.
Pour batter over baked chocolate wafers. Bake in same oven until toothpick inserted in the center comes out clean, about 40 - 45 minutes. Cool in pan 20 minutes, then refrigerate for 2 hours. Cut into 16 brownies and carefully remove from pan.

Servings: Makes 16 brownies

Nutritional information per serving

Calories 444 (53% from fat) · carbo. 45g · prot. 7g · fat 26g · sat. fat 12g · chol. 81mg · sod. 131mg

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