CHOCOLATE MOUSSE COOKIES TWO WAYS

Steps:

• TO MAKE THE MOUSSE: In a large metal bowl set over a saucepan filled with 2 inches of simmering water, melt the chocolate and the 2 tablespoons butter. Set the chocolate mixture aside to cool. Using an electric mixer fitted with the paddle attachment, beat the egg yolks until thick and pale, about 5 minutes; stir in the vanilla.
• In a small saucepan, combine the water and sugar and simmer over medium heat until the mixture reaches a soft ball stage, 234°F on a candy thermometer. In a slow, steady stream, add the sugar mixture to the egg yolk mixture, beating on low speed until combined. Increase the speed to medium and beat until thickened and cooled, about 5 minutes.
• Using a large rubber spatula, fold the egg yolk mixture into the chocolate mixture, one-third at a time. Using an electric mixer fitted with the whisk attachment, whip the cream at high speed until soft peaks start to form. (If you continue to beat the cream beyond this point, the mousse will get lumpy.) Gently fold the whipped cream and amaretto, if desired, into the chocolate mixture.
• TO MAKE THE TUILES: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
• In a saucepan set over medium heat, melt the 1/2 cup butter and stir in the 1/2 cup sugar and almonds until combined. Stir in the corn syrup, flour, and salt; remove from the heat and let cool 15 minutes.
• Drop teaspoonfuls of dough at least 2 inches apart onto the prepared baking sheets. Bake until golden, 12 to 15 minutes. Remove from the oven and cool for 2 minutes. Roll the warm cookies into cones. If the cookies get too hard, return to the oven for 1 or 2 minutes. Cool completely and store in airtight containers, with waxed paper between layers.
• TO MAKE THE MERINGUES: Preheat the oven to 300°F. Line 2 baking sheets with parchment paper or silicone liners.
• Using an electric mixer fitted with the whisk attachment, beat the 4 egg whites, cream of tartar, and pinch of salt on high speed until soft peaks form, about 2 minutes. Add the 1 1/4 cups sugar, 2 tablespoons at a time, and continue beating on high speed until stiff peaks form. Spoon the meringue into a pastry bag fitted with a medium round tip. Pipe 2-inch rounds onto the prepared baking sheets. Bake the meringues for 1 hour. Turn off the oven and leave them inside the closed oven for 1 hour more, or overnight if that is easier.
• TO ASSEMBLE: Spoon the mousse into a pastry bag fitted with a medium star tip. For the tuiles, pipe about 1 tablespoon of mousse into each cone. For the meringue, pipe it on top of each meringue disk.
• The mousse must be made the day it is served. Pipe the mousse into the cookies about 2 hours before serving and keep at room temperature. The tuiles and the meringues can be made up to 1 day in advance and kept in airtight containers. (Be sure to separate the tuiles with waxed paper as they tend to stick together.) If the weather is very humid, it is best make both cookies the day you plan to serve them.