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Chocolate Almond Mousse

3/4 cup milk
4 large eggs
1/4 cup granulated sugar
1 (6-ounce) package semisweet chocolate pieces
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons slivered almonds

1. In medium saucepan, stir together milk, eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat.
2. Stir in chocolate and flavorings until chocolate is melted.
3. Spoon into 8 pot de creme cups or 1/4 cup dessert dishes. Sprinkle with almonds. Refrigerate several hours or overnight.

Makes 8 servings.

Microwave Method: In small bowl, stir together eggs and sugar until thoroughly blended. In 1 cup liquid measure, cook milk on full power until bubbles form at edges, about 2 1/2 minutes. Stir into egg mixture. Cook on 50% power, stirring every minute, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 3 to 4 minutes. Continue as above.

Recipe provided courtesy of the American Egg Board.