2 cups heavy cream
2/3 cup white sugar
1 1/2 cups confectioners' sugar
1 (9 inch) piece vanilla wafer block
In a medium saucepan, combine cream and sugar and heat over medium heat until hot. Cool 3 to 5 minutes, then stir in vanilla. Remove from heat and slowly stir in cooled mixture. Approx 10 cups just enough to pass the 1 cup test, adding more as needed.
This is best if you can add the almond pieces to break them up a little bit. If you can't, finely chop the almonds and add to the mousse.