Daring Bakers – Maple Mousse in a Pizzelle Bowl

I promised another Daring Baker’s post soon!

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

I’m late for the contest, but I’m posting anyway, because these were delicious, and relatively easy, too! The maple flavor was prevalent but not overwhelming, and the texture of the mousse was divine.

I made the maple mousse (recipe here) and put it in an almond pizzelle bowl. I tasted the two of them together, and decided that both were pretty sweet and needed something salty to balance the flavor. I remembered the candied pecans that I have made before. The Official Taste Tester can’t eat pecans, but he can eat almonds. So I topped it with spicy, salty, slightly sweet almonds. The result was pretty, if I do say so myself.

If I were to make these again, I would probably try to cut down the sugar a bit in the pizzelles. However, these were still really tasty as is. While some of us used utensils to eat our mousse bowls, others couldn’t wait that long.

Pizzelle Bowls
1 3/4 cups all-purpose flour
2 oz finely ground almonds (as fine as you can grind them without making almond butter)
2 tsp baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 tbsp vanilla extract

Preheat a pizzelle maker.

In a small bowl, whisk together the flour, almonds, baking powder.

Using a hand or stand mixer on medium speed, beat together eggs and sugar until thick. Reduce the speed to low, and slowly add the unsalted butter and vanilla until combined. Beat in flour mixture until just combined.

Follow your pizzelle maker’s instructions to make pizzelles. While the pizelles are still warm, mold around a small bowl to form the pizelle into a bowl shape, then allow to cool. It may take some practice to keep them from ripping, but be patient. It took a lot of tries but I managed to mold some of them into good shapes.

Candied Almonds
1/4 cup sugar
2 tsp cinnamon
1 tsp salt
1/2 tsp allspice
1 egg white
1 tbsp water
8 ounces almonds

Line a baking sheet with parchment paper and preheat the oven to 300 degrees F.

Combine the sugar, cinnamon, salt, and allspice in a gallon-sized bag.

Beat the egg white and water until slightly frothy. Mix in the almonds until coated. Remove almonds with a fork or slotted spoon and drop into the bag with the sugar mixture. Shake the bag until well-coated, then dump almonds onto the prepared baking sheet.

Bake for 30 minutes, stirring halfway through. Remove the almonds and allow to cool on the sheet.

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