Cocoa Almond Nougatine Cups with Cherry Mousse
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr

Crispy chocolate almond cookie cups filled with white chocolate cherry mousse make fun little desserts for your upcoming Christmas party.

Course: Dessert
Cuisine: American
Keyword: cherry mousse, cocoa almond nougatine
Servings: 12
Author: Beth
Cocoa Almond Nougatine Cups -
  • 4 ounces 1 cup cocoa almonds
  • 3 tablespoons flour
  • pinch of salt
  • 4 tablespoons butter
  • 1/4 cup light corn syrup
  • 1/4 cup granulated sugar
White Chocolate Cherry Mousse-
  • 1 1/2 cups heavy whipping cream
  • 7 ounces white chocolate callets a finely chopped bar, or white candy melt wafers
  • 1/2 teaspoon almond extract
  • 12 maraschino cherries
Cocoa Almond Nougatine Cups Instruction-
  1. Heat oven to 350 degrees Fahrenheit.
  2. Chop almonds into small pieces and toss with flour and salt. Set aside.
  3. Heat butter, corn syrup, and sugar in a small saucepan over medium high heat until butter melts. Stir gently. Let it come to a boil. Stir in floured almonds.
  4. Pour onto a parchment paper lined baking sheet and spread thin. Set another piece of paper on top and use a rolling pin to roll it out as thin as possible. Remove top piece of paper then place baking pan in oven.
  5. Bake for 10-14 minutes until the edges start to look set and the bubbling starts to subside.
  6. Butter the cutting edge of a round metal cookie cutter.
  7. Remove from oven, and immediately use a buttered round metal cookie cutter to cut circles in the hot candy.
  8. If needed, pop the pan back in the oven for a minute to reheat the nougatine so you can cut 12 circles out.
  9. Use a metal spatula or knife to pick up a cut piece of nougatine and place it over a mini tart mold, reheat in oven for a minute or two, then indent the center using a tart tamper.
White Chocolate Cherry Mousse Instruction-
  1. Heat 1/4 cup heavy whipping cream and white chocolate in microwave on high for 30 second increments, stirring after each, until melted.
  2. Whisk remaining 1 1/4 cups heavy whipping cream to stiff peaks.
  3. Fold cream into chocolate in 3 increments.
  4. Spoon or pipe into Cocoa Almond Nougatine cups. Top with a maraschino cherry.