Chocolate Almond Trifle

I wanted to make some different kind of chocolate dessert this week, so I started thinking trifle.  I thought that brownies would make a good base, but the rest of the ingredients threw me.  For only planning on something creamy and something frothy, this trifle came out amazingly good.  The chocolate is rich and bittersweet, the almond is sweet and smooth.  It looks much harder than it is, which I consider a nice bonus.

Serves 8

3/4 cup butter
4 oz unsweetened chocolate
1 1/2 cup sugar
4 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup flour
1/3 cup slivered almonds, toasted

4 oz cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons amaretto
4 oz Cool Whip

1 package chocolate mousse mix, made according to package directions

1/4 cup slivered almonds, toasted

1. In heatproof bowl, melt butter and chocolate together.  This will take about 90 seconds, stirring every 30 seconds.  Once mixture is smooth and melted, allow to cool for 5 minutes.
2. Stir sugar into chocolate mixture.  Add eggs, one at a time, until smooth.  Stir in extracts and flour.  Stir in 1/2 cup almonds.
3. Grease an 8-inch square pan.  Pour brownie mixtures into greased pan and bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool completely.
4. Once brownies are cool, cut them into small squares.
5. In mixing bowl, combine cream cheese and powdered sugar.  Once smooth, beat in amaretto.  After amaretto is incorporated, fold in Cool Whip.  Set aside.
6. Prepare chocolate mousse according to package directions.  Set aside.
7. In large glass bowl, place a scant half of the brownies.  Smooth half of the amaretto cream mixture on top of the brownies, then smooth half of the mousse over it.  Sprinkle mousse with half of the toasted almonds.  Repeat layers of brownies, cream, and mousse.  Sprinkle with any remaining brownie bits and remaining toasted almonds.  Cover bowl and refrigerate for at least 4 hours.