Dark Chocolate Almond Macaroon Mousse

This came from the milk calendar however I changed their coconut for almonds.  Either one works well so use your favourite.  This is a simple dessert that is very rich.

1/2 cup slivered almonds
1 cup whipping cream, divided
3 oz bittersweet chocolate, broken into chunks
1 tsp vanilla extract

• In a small saucepan over medium heat, toast almond, stirring constantly for about 5 min or until golden and fragrant.  Set 1 tbsp aside.  Add 1/3 cup of the cream to remaining almonds in pan and bring to a boil, stirring often.  Remove from heat.
• Finely chop chocolate.  Add hot cream mixture and process until chocolate is melted and mixture is fairly smooth.  Transfer to a bowl, stir in vanilla and let cool to room temperature.  
• In a chilled bowl, whip remaining cream to soft peaks.  Fold about 1/4 into chocolate mixture, then fold in remaining cream just until blended.  Cover and refrigerate for 15 to 30 min or until starting to set, or for up to 1 day.  Serve sprinkled with reserved almonds.