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Ingredients
 brown sugar2 cups
packed
 evaporated milk1 cup
 butter3 tbsp
 vanilla extract 1/2 tsp
  bittersweet chocolate8 oz
 water3 tbsp
 egg yolks3 whole
 powdered sugar 1/4 cup
 Frangelico2 tbsp
 heavy cream1 1/2 cups
cold
 butter1 1/2 cups
room temperature
 powdered sugar1 cup
 sugar2 tbsp
 salt 1/2 tsp
 vanilla extract 1/2 tsp
 almond meal 1/3 cup
 all purpose flour3 cups
 powdered sugar
to dust the cookies
 fresh berries
to serve

cookware

saucepan
pastry brush
digital thermometer
double boiler
electric mixer
plastic wrap
rolling pin
parchment paper
sheet pan
large pastry bags
For Caramel
1
In a medium stainless steel saucepan, heat brown sugar with evaporated milk over medium heat. As it cooks, brush inner sides of pan with a pastry brush dipped in cold water. This wipes away grainy sugar crystals.
2
Heat until mixture reaches soft ball stage (238-240 F). Remove from heat and let cool to about 110 F.
3
Stir in the butter and beat until mixture is thickened.
4
Add vanilla. (Heat to loosen or add additional cream). If mixture is too thin, add in a little powdered sugar.
For Chocolate Mousse
5
Melt chocolate in the top of double boiler over simmering water, stirring until smooth. Cool briefly.
6
Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes.
7
Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes.
8
Fold in cooled chocolate, then mix Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.
For Cookie Dough
9
Preheat oven to 350°F.
10
Cream the butter with the powdered sugar and granulated sugar until fluffy.
11
Stir in salt, vanilla extract, almond meal and flour until just combined. Do not over-mix.
12
Wrap small portions in plastic wrap and roll out into 1" diameter tubes twisting both ends of the plastic wrap until tight.
13
Chill in the fridge over ice packs for a few minutes. Remove chilled cookie dough and slice into 1/4 inch rounds.
14
Place rounds on a parchment lined sheet pan and bake in the oven for around 10 minutes or until set.
15
Chill the cookies to room temperature then pipe a small amount of caramel onto the top of half of them.
16
Place the other half of the cookies on top and gently press to make a sandwich. Dust the finished cookies with powdered sugar
To Serve
17
Pipe the mousse onto a chilled plate and stick an Alfajores cookie standing sideways in the side of the mousse.
18
Serve with fresh berries.