1 envelope unflavored gelatin
2 tablespoons cold water
8 ounces good quality white chocolate
3 cups heavy whipping cream
3 tablespoons sugar
2 teaspoons almond extract
fresh mint sprigs for garnish
Put gelatin and cold water in a small dish and let sit for 10 minutes to soften.
Melt chocolate and 1/2 cup of the whipping cream in the top of a double boiler, stirring all the time. Stir in the softened gelatin, mixing well, then transfer the mixture to a large bowl to cool until just warm, about 10 minutes. Don’t let it sit too long or the chocolate/gelatin mixture will become too firm.
Chill a large clean bowl and a whisk or mixer beaters in the refrigerator for 30 minutes before you are going to whip the cream. Whip the remaining cream in the bowl with the whisk or electric mixer for 2 minutes. Gradually add the sugar and the almond extract, and continue beating until the beater leaves soft traces on the surface and the cream holds its shape when lifted with the beater, about 2 to 3 minutes.
Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Then gently fold in the remaining cream, 1/3 at a time, being careful no to over blend. Spoon the mousse into individual martini glasses and chill for at least 2 hours before serving. To serve, decorate each glass with a sprig of mint.