Melt chocolate in a double boiler. Stir in 1/2 cup heavy cream. Whisk in huckleberry syrup in a slow drizzle. Let cool to room temperature. When chocolate sauce has reached room temperature, whip egg yolks into the sauce, 1 at a time.
In a mixing bowl, whip egg whites with salt until stiff peaks form. In another mixing bowl, whip remaining 1 cup heavy cream until whipped cream is formed. Combine whipped heavy cream and egg white mixture. Fold the whipped cream mixture into the chocolate sauce, 1/3 at a time. Refrigerate for 1 hour before serving.
To serve, whip mousse with a wire whisk to loosen. Transfer mousse to a pastry bag and pipe into Almond Cookie Cups. Serve immediately.
Yield:About 2 cups
In a saucepan, stir sugar and red wine vinegar together until mixed. Heat over medium-high heat until sugar has dissolved. Stir in cognac. Add huckleberries and bring to a boil. Cook for 4 minutes. Strain and then cool to room temperature before using.
Almond Cookie Cups:
Yield:8 cookie cups
Preheat the oven to 350 degrees F.
Line a half-sheet pan with waxed paper and set aside. In a saucepan, heat brown sugar, butter, and corn syrup over medium heat until sugar is dissolved. Remove from heat and add flour and almonds. Stir thoroughly until combined.
Place 1 1/2 tablespoons of dough on prepared pan; press dough out slightly to about 1/8-inch. For best results, bake only 2 cookies at a time as they do spread out. Bake for 6 minutes. Remove from oven and allow to cool for only 1 minute. With a spatula, remove cookies from sheet tray and immediately drape over a mold, such as a ramekin, a narrow glass. Let cool until set. Repeat with remaining batter.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tom Henniger, The Rising Sage Restaurant, Jackson, WY