In a double boiler, melt 1/4 cup of the cream, butter and chopped white chocolate, stirring gently so the chocolate is smooth and creamy. Set aside to cool cream with almond extract and confectioner's sugar until soft peaks form. Gently fold in cooled white chocolate until blended. Place some of the chopped nuts in the bottom of each glass and gently stir the remaining nuts into the mousse. Spoon or pour the mousse into the glasses. Refrigerate for at least 3 hours until mousse is set. Garnish.

Photo and Recipe Courtesy of Whole Foods Market.