White Chocolate Mousse with Almond Cookies

8 oz white chocolate
1 1/2 cups cold heavy cream
3 tbsp water
3 whole large egg yolks
1/4 cup powdered sugar
1 1/2 cups cold heavy cream
100 gm powdered sugar
100 gm butter
2 whole egg whites
100 gm cake flour
20 gm almond flour
  • large pastry bags
  • Extra stainless steel bowls
  • Stand mixers or electric mixers
  • candy thermometer
For the Mousse
Melt chocolate over a double boiler of simmering water, stirring until smooth. Remove from heat and keep warm. Separately, beat cream to soft peaks. In a third, separate bowl, whisk together water, yolks, and powdered sugar. Heat over a double boiler of simmering water and whisk constantly until mixture is frothy and thickened, and a candy thermometer registers 160°F, about 6 minutes. Remove from heat immediately and use an electric mixer to whisk until doubled in volume, pale yellow, and slightly cooled, about 3 - 4 minutes. Fold in warm chocolate. Fold whipped cream into chocolate mixture in 3 additions. Leave at room temperature or chill until ready to serve.
For the Almond Cookies
Preheat oven to 350F. Cream the butter and sugar using a stand mixer with the paddle attachment until pale yellow in color. Add egg whites one at a time, mixing well after each addition. Mix in cake flour and almond flour. Transfer the batter into a piping bag fitted with a medium round tip (or cut to desired width). Line your sheet trays with parchment. Pipe the batter into desired shape, leaving at least ½ inch between cookies, as the batter will spread during baking. Bake the cookies for 8 minutes. Remove the cookies to a wire rack to cool. They will be soft at first, but will stiffen up after cooling completely.
To Serve
Pipe the mousse into a rocks glass and serve with a cookie.