Best 9 Amaretto Chocolate Mousse Recipes

CHOCOLATE-AMARETTO MOUSSE PIE

Steps:

• Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside. , In a small saucepan over low heat, melt 1 cup chocolate chips with 1/4 cup butter; quickly spread in an even layer over bottom and sides of prepared pan. Freeze for 30 minutes., In a small saucepan over low heat, heat the condensed milk, salt and remaining butter and chips until melted; stir until well blended. Gradually stir in the water; cook over medium heat for 5 minutes. Add amaretto; cook for 5 minutes or until thickened, stirring constantly. Cool to room temperature. , Fold half of whipped cream into chocolate mixture. Using foil, lift chocolate shell out of pan; gently peel off foil. Return shell to the pie plate; spoon filling into shell. Garnish with remaining whipped cream; sprinkle with almonds. Chill for 3 hours or until set.

FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE

Steps:

• for crust:
• Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.
• for filling:
• Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature. Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.

CHOCOLATE AND AMARETTO MOUSSE IN ALMOND LACE BOWLS

Steps:

• For the chocolate and amaretto mousse: Heat the cream in a small pot over medium heat. Once it starts to steam, remove from the heat and whisk in the chocolate until melted. Let cool. Carefully add the cooled chocolate cream, 2 tablespoons at a time, into a bowl with the egg yolks, mixing continuously. Stir in the amaretto. Beat the egg whites and sugar in a bowl to form a meringue, and then fold into the chocolate mixture. Cover and refrigerate 1 hour. For the almond lace bowls: Combine the butter, corn syrup and sugar in a pot over medium heat until simmering. Whisk together the flour and almonds, and then stir into the butter mixture, 1 minute. Transfer to a bowl and refrigerate covered, 1 hour.
• Preheat the oven to 350 degrees F.
• Scoop tablespoons of batter and roll into balls. Place 3 inches apart on a parchment paper-lined baking sheet (only 4 balls per row), and bake until golden, 10 minutes. Let cool until they can be touched, but are still warm enough to be pliable. Place on top of a small inverted bowl to shape, and then let cool until hardened completely, 2 minutes.
• Transfer the chocolate mousse to a piping bag and pipe into the almond lace bowls. Garnish with toasted almonds.

CHOCOLATE AMARETTO TOFU MOUSSE WITH RASPBERRY SAUCE

Steps:

• Place all the ingredients for the mousse in a food processor, and blend completely, about 2 minutes, scraping down the sides once or twice. Place in bowl, cover and chill while making the sauce.
• Wash raspberries; measure out 1 cup, and set aside. Place remaining berries, orange juice, lemon juice and sugar in food processor, and blend until smooth.
• Stir in the whole berries. Into each of four parfait glasses or small glass bowls, spoon about an inch of the mousse. Top with a couple of spoonfuls of raspberry sauce; repeat until the rim is reached, topping with raspberry sauce.

CHOCOLATE AMARETTO MOUSSE PIE

Steps:

• Beat the egg whites until peaks form.
• Beat in 1/4 cup sugar until the mixture is stiff and glossy.
• Mix yolks, milk, gelatin, the remaining sugar, and salt.
• Combine over low heat with the chopped chocolate.
• Heat, stirring constantly, until the mixture has combined, smoothed, and thickened.
• Remove from heat and add vanilla and amaretto.
• Whip the cream.
• Pour the chocolate mixture over the egg whites, folding to combine.
• Cool mixture; when cooled, fold in the whipped cream.
• Pour into the crust and refrigerate at least 4 hours before serving.

CHOCOLATE AMARETTO MOUSSE CAKE

Steps:

• Melt choclate morsels. Dip bottom half of almonds into chocolate and place on wax paper; chill until firm. Gradually stir Amaretto into remaining chocolate. Set aside. Combine gelatin and water in a saucepan. Stir in egg yolks, milk and sugar. Stir over low heat until mixture thickens slightly and coats a metal spoon. Stir in choclate mixture. Chill until mixture mounds. Beat egg whites until stiff. Fold into mixture. Remove 1 cup whipped cream and set aside. Fold remaining cream into choclate mixture. Chill until mixture mounds. Line the bottom and sides of a 9 inch springform pan with split lady fingers. Pour in chocolate mixture. Chill until firm. Remove sides of pan and pipe rosettes of reserved cream arount outer edge of cake. Press a chocolate almond into each rosette. Chill until ready to serve

CHOCOLATE MOUSSE CAKE - AMARETTO SARONNO

Steps:

• Melt chocolate in double boiler. Dip botton half of almonds into chocolate. Place on wax paper to cool.
• Gradually stir amaretto into remaining chocolate. Set aside.
• In sauce pan, combine gelatin and water.
• Stir in egg yolks, sugar and milk. Stir over low ehat until mixture thickens slightly and coats a metal spoon. Chill until mixture mounds.
• Fold in egg whites. Remove 1 cup of the whipped cream and set aside for decorating.
• Fold remaining cream mixture into chocolate mixture. Chill until mixture mounds.
• Line the bottom and sides of an ungreased 9 inch spring form pan with ladyfingers. Pour in chocolate mixture. Chill until firm.
• When ready to serve, remove sides of pan and pipe rosettes of reserved cream around outter edge of cake. Press chocolate almonds into each rosette. Chill until ready to serve.

AMARETTO CHOCOLATE MOUSSE

Steps:

• 1. Combine chocolate bits and milk in a heavy saucepan over very low heat. Stir occasionally until chocolate melts. 2. Soften gelatin in water. 3. Beat eggs yolks slightly. Stir in a little hot chocolate mixture, then return to the pan. Cook, stirring until it thickens slightly. Do not allow to boil. Stir gelatin into chocolate mixture until dissolved. Cool to room temperature. 4. Beat egg whites with salt and cream of tartar until almost stiff. Gradually add sugar and continue to beat until stiff peaks form. 5. Stir the Amaretto into the cooled chocolate mixture. Fold in the beaten egg whites. Fold in 2/3 of the whipped cream and then the chopped nuts. 6. Turn into a 6 cup serving bowl or 6 individual dishes. Chill overnight. 7. Top with remaining whipped cream. Garnish with shaved chocolate and/or walnuts.

AMARETTO SPIKED CHOCOLATE MOUSSE (VEGAN)

Steps:

• Pour chocolate soy milk into a sml pot & bring to a simmer. Remove from heat & let cool while you melt the choc chips.
• Melt choc chips in a double boiler - or if you're like me & don't own a double-boiler, make 1 using a sml saucepan set under a big mixing bowl. Put 1-2 in of water in the sml saucepan & bring barely to a simmer. Place the mixing bowl w/choc chips on top of the saucepan & let the heat come up to gently warm the chips while you stir occ till they are completely melted. Remove from heat.
• Add soy milk & silken tofu to the melted choc chips. Process w/an immersion blender till completely smooth. Stir in the Amaretto & almond extract.
• Chill in the big bowl (or in individual serving dishes) for at least 1 1/2 hrs (the longer, the better). The pudding will set up nicely as it cools.
• KID-FRIENDLY OPTION: To make the recipe entirely kid-friendly, omit Amaretto & sub an = amt of choc soy milk, so you'd use 3/4 cup soy milk total. :-).