Chocolate and Amaretto and Almonds

On a cold, gray January day, nothing beats curling up with something chocolate. This tart knocks out a handful of cravings in one fell swoop: silky chocolate mousse, crunchy amaretti cookies and toasty almonds. None of that moderation business.

Chocolate Amaretto Mousse Tart
Recipe adapted from Everyday Food

For the crust
40 amaretti cookies, crushed in a food processor (about 6 ounces total)
5 tablespoons unsalted butter, melted and cooled

For the filling
1 3/4 cups heavy cream
5 ounces bittersweet chocolate, coarsely chopped
2 tablespoons amaretto
2 tablespoons confectioners' sugar
1/4 cup of sliced almonds, toasted

Preheat oven to 325 degrees. Crush cookies in a food processor until fine crumbs form. With machine running, slowly add melted butter and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is set, 20 minutes. Let cool completely in pan on a wire rack.

In a medium saucepan, bring 3/4 cup cream to a simmer. Add amaretto, remove from heat and add chocolate. Whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 2 hours hours or overnight. Top tart with toasted almonds before serving.