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Amaretto Chocolate Mousse Recipe
|Semi-sweet chocolate morsels||6 Ounce (1 Package)|
|Whole blanched almonds||18|
|Amaretto/Other almond flavored liqueur||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||2 Tablespoon (Two 1 Tablespoon Envelopes)|
|Water||1⁄4 Cup (4 tbs)|
|Eggs||4 , separated|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Whipping cream||2 Cup (32 tbs), whipped|
|Ladyfingers||6 Ounce, split (Two 3 Ounce Packages)|
Serving size: Complete recipe
Calories 4174 Calories from Fat 2565
% Daily Value*
Total Fat 285 g438.1%
Saturated Fat 153.6 g768%
Trans Fat 0 g
Cholesterol 1554 mg
Sodium 665.7 mg27.7%
Total Carbohydrates 284 g94.5%
Dietary Fiber 14.1 g56.4%
Sugars 230.8 g
Protein 89 g177.8%
Vitamin A 41.5% Vitamin C 59.8%
Calcium 126.5% Iron 46.4%
*Based on a 2000 Calorie diet
Reduce heat to low; cook until chocolate melts.
Dip larger end of each almond into chocolate, and place on a wax paper-lined cookie sheet.
Chill until chocolate is firm.
Gradually stir amaretto into remaining melted chocolate; set aside.
Combine gelatin and water in a medium saucepan.
Beat egg yolks slightly; stir into gelatin mixture.
Add sugar and milk, mixing well.
Cook over low heat, stirring until slightly thickened.
Remove from heat; stir in chocolate mixture.
Chill until consistency of unbeaten egg white.
Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form.
Set aside 1 cup whipped cream for garnish.
Fold egg whites and remaining 3 cups whipped cream into chocolate mixture.
Line bottom and sides of a 9-inch springform pan with ladyfingers.
Spoon chocolate mixture into pan.
Cover and chill until firm.
Place dessert on a serving platter, and remove rim from pan.
Garnish with remaining cup of whipped cream and chocolate-dipped almonds.