Susan,IL (09:43:26 AM) :

Coco-Amaretto Mousse
Serving Size : 6

2 cups flaked sweetened coconut
6 ounces semisweet chocolate chips
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1/2 cup amaretto
4 teaspoons unflavored gelatin
1 cup sour cream -- room temperature
2 cups powdered sugar
1 1/2 cups ground almonds -- lightly toastedFor crust: Lightly grease 9 - 10 inch pie plate or deep square serving dish. Place coconut in medium bowl and warm in 150 degree oven ( microwave 30 - 60 seconds till warm) Combine chocolate chips, butter and corn syrup in top of double boiler over hot (not simmering) water. Stir until melted and smooth. Pour chocolate over warmed coconut and mix with 2 forks until thoroughly blended. Press coconut mixture evenly into bottom and sides of pie plate or dish. Chill.

Forfilling: Combine 1/2 cup liqueur with gelatin in small heat-proof cup and mix until softened. Place cup in simmering wqater and heat until gelatin is liquefied, about 2-3 minutes. Transfer gelatin to large bowl. Add sour cream, blending well. Whip cream with powdered sugar until stiff. blend in sour cream mixture. Fold in almonds and spoon into shell.

Decorate with chocolate shavings and chopped toasted almonds if desired.
Refrigerate until set, at least 2 hours.