CHOCOLATE MOUSE IN A CROQUANT BASE

 For the base;

3 cups sugar

3/4 cup water

1 1.2 cups peeled, toasted, and sliced almonds

Olive oil

Combine sugar and water in a saucepan and stir gently until the sugar dissolves.  Cook the syrup over high heat until it turns golden brown (10-15 minutes).  Remove from the heat and gently fold in the almonds.  Immediately pour into a dish brushed with olive oil and cool.  

For the chocolate mousse:

8 oz dark chocolate

3/4 cup water

Ice cubes

Freshly whipped cream

Pour the chocolate mixture into a bowl and set over an ice bath then whisk the sauce with an electric beater until until it thickens,  Spoon into the croquant base and allow to cool.  Serve immediately with whipped creasm