Crispy chocolate almond cookie cups filled with white chocolate cherry mousse make fun little desserts for your upcoming Christmas party.
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.
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 the top piece of paper then place the baking pan in the oven.
Bake for 10-14 minutes until the edges start to look set and the bubbling starts to subside.
Butter the cutting edge of a round metal cookie cutter.
Remove from oven, and immediately use a buttered round metal cookie cutter to cut circles in the hot candy.
If needed, pop the pan back in the oven for a minute to reheat the nougatine so you can cut 12 circles out.
Use a metal spatula or knife to pick up a cut piece of nougatine and place it over a mini tart mold, reheat in the oven for a minute or two, then indent the center using a tart tamper.
Heat 1/4 cup heavy whipping cream and white chocolate in microwave on high for 30-second increments, stirring after each, until melted.
Whisk remaining 1 1/4 cups heavy whipping cream to stiff peaks.
Fold cream into chocolate in 3 increments.
Spoon or pipe into Cocoa Almond Nougatine cups. Top with a maraschino cherry.
Cocoa Almond Nougatine Cups with Cherry Mousse https://hungryhappenings.com/cocoa-almond-nougatine-cups-cherry-mousse/