CHOCOLATE-AMARETTO MOUSSE PIE
My mother made this silky pie when I was a child. It was my father's favorite. The fluffy chocolate-almond filling is held in a thin chocolate shell. Be warned, it is so rich that you should only take a sliver.-Jamie Burkhart, Windsor, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 742 calories, Fat 52g fat (31g saturated fat), Cholesterol 128mg cholesterol, Sodium 246mg sodium, Carbohydrate 62g carbohydrate (56g sugars, Fiber 3g fiber), Protein 8g protein.
ALMOND AMARETTO MOUSSE
This is a light, fluffy dessert that would top off any dinner and gather lots of kudos! It came from Tom Cowman's Cookbook and passed on to me by a wonderful gentleman cook
Provided by Happy Harry 2
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Put sugar, butter, egg yolks, and half & half into a heavy 2-qt. saucepan. Place over medium heat.
- Stir constantly until it comes to a slow rolling boil. Let boil 2 minutes, still stirring constantly.
- Remove from heat. Strain into a bowl and put that bowl into a larger bowl containing ice. Continue stirring until mixture is cool.
- Add extract, Amaretto, and lemon juice. Mix well and set aside.
- Whip cream, then fold into mixture.
- Whip egg whites until stiff (not dry), then fold into mixture.
- Fill wine or champagne glasses with mixture. Cover with plastic wrap & chill.
- When serving, top with a little whipped cream & a sprinkle of almonds.
HAZELNUT AMARETTO MOUSSE
Steps:
- Mix hazelnut spread with melted chocolate or cocoa powder. Taste and adjust flavors and texture. Fold whipped cream into hazelnut mixture. Either layer mousse with alternating layer of crushed amaretto cookies or spoon mousse in a glass and just garnish with crushed amaretto cookies.
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 MOUSSE
Make and share this Chocolate-Amaretto Mousse recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat half-and-half just up to the scald. Transfer to the canister of a blender (NOT a food processor).
- While running on "high", add the eggs, Amaretto, salt and chocolate chips, in that order. Run until chips melt completely. Pour through a strainer into individual cups (or a pretty serving bowl). Refrigerate overnight until set. Serve with lightly sweetened whipped cream.
- Bailey's, Kahlua or other liqueur can be substituted for the Amaretto. I've also made it without liqueur, and used a few drops of mint extract.
Nutrition Facts : Calories 369.8, Fat 25.2, SaturatedFat 14.6, Cholesterol 91.5, Sodium 78.7, Carbohydrate 38.4, Fiber 3.4, Sugar 31.1, Protein 6.2
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 MOUSSE CHEESECAKE
No bake cheesecake that is light, but VERY rich! Serves 12. Given to me by a college professor to share.
Provided by Frances Morrison
Categories Amaretto Desserts
Time 12h15m
Yield 12
Number Of Ingredients 11
Steps:
- In a small bowl, stir together the graham cracker crumbs and melted butter. Press into the bottom and sides of a 9 inch springform pan, refrigerate.
- Put the water into a small saucepan, water should be cold. Sprinkle the gelatin over the water, and let stand for 1 minute. Then, stir over low heat until gelatin is dissolved, set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, container to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
- In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.
Nutrition Facts : Calories 499.6 calories, Carbohydrate 38 g, Cholesterol 105.7 mg, Fat 35 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 21.3 g, Sodium 324.6 mg, Sugar 29.5 g
CHOCOLATE AMARETTO TOFU MOUSSE WITH RASPBERRY SAUCE
Provided by Marian Burros
Categories easy, quick, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 26 milligrams, Sugar 38 grams
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- Chop the chocolate into pieces and add to the top of a double boiler which is set over barely simmering water and allow to melt undisturbed.
- Meanwhile, in a large mixing bowl beat the egg yolks until they are thick and pale, beat in the Amaretto. Add the melted chocolate in a stream, beating until the mixture is combined well.
- In another bowl beat the egg whites until they just hold soft peaks, beat in ¼ cup of the sugar a little at a time and continue to beat the meringue until it holds stiff peaks. Beat in the vanilla. Stir one-third of the meringue into the chocolate mixture and fold in the remaining meringue.
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