I am making a single layer flourless (bittersweet) chocolate cake, pouring a chocolate-amaretto glaze over. I thought of decorating with whole blanched almonds, dipped halfway in chocolate, around the outer edge of the top. And, in over-thinking it (as I usually do), I wonder if maybe something white underneath the almonds would look better. It has to be room-temperature stable, since the cake is best at room temperature and I was planning to leave it on the buffet during dinner (as a reminder to not eat so much, there’s dessert coming!). Dollops of a white chocolate mousse with a few almond clustered in each? Or something else?
I welcome all ideas. And, please, make it rather simple as I will be making only a small quantity of this and will have the rest of dinner to prepare as well.