Marzipan Mousse is rich and creamy with intense almond flavor. A topping of chopped Sconza Chocolate Candy Cane Almonds is the perfect complement and so season appropriate!
Place the 2 tablespoons cold almond milk in a medium saucepan and sprinkle gelatin over the milk. Let stand for 1 minute. Whisk in egg yolks and sugar; mix well.
In a separate microwave-safe bowl, place the remaining 1/2 cup almond milk and crumble in the marzipan. Heat at 30 second intervals, whisking after each heating, until the marzipan is dissolved and only a few granules of almond meal are present (about 1:30 minutes total). Add the hot marzipan mixture to the egg mixture in a thin stream while whisking constantly. Cook over medium heat, whisking constantly until thickened, about 7-10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in the white chocolate and let stand in the hot mixture for 1 minute. Blend with a whisk until the chocolate is melted and even in color (no streaks!). Mix in the almond extract. Let cool to room temperature. Meanwhile, whip the 1 1/2 cups heavy cream to soft peaks with an electric mixer.
When marzipan mixture has cooled, pour it into the whipped cream. Gently fold together until well blended. Spoon or pipe mousse into eight 4 oz. dessert glasses or other stemware.
For the toppings, transfer whipped cream to a piping bag fitted with a large French decorator tip. Pipe swirls of whipped cream on the mousse cups. Top each cup with candy cane almond pieces and sprinkles. Chill until ready to serve. Just before serving, add marzipan cut-outs, if using.