Chocolate Amaretto Mousse Cake Recipes

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CHOCOLATE MOUSSE CAKE - AMARETTO SARONNO



Chocolate Mousse Cake - Amaretto Saronno image

Make and share this Chocolate Mousse Cake - Amaretto Saronno recipe from Food.com.

Provided by TLT9872

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

6 ounces real semi-sweet chocolate chips
18 whole blanched almonds
1/2 cup amaretto di saronno liqueur
1/2 ounce unflavored gelatin (2-Knox)
1/4 cup water
4 egg yolks
1/3 cup sugar
2 cups milk
4 egg whites, stiffly beaten
1 cup heavy cream, whipped
2 (6 ounce) packages ladyfingers, split

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.

CHOCOLATE AMARETTO MOUSSE CAKE



CHOCOLATE AMARETTO MOUSSE CAKE image

Yield 10-12

Number Of Ingredients 9

1 (6 ounce) package semisweet chocolate morsels
18 whole blanched almonds
1/2 cup amaretto
2 T unflavored gelatin
1/4 cup water
2 cups milk
1/3 cup sugar
2 cups heavy cream, whipped
2 (3 oz) packages lady fingers split

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-AMARETTO MOUSSE



Chocolate-Amaretto Mousse image

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

12 ounces half-and-half
2 eggs
1/2 cup Amaretto
1 pinch salt
12 ounces chocolate chips

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

CHOCOLATE-AMARETTO MOUSSE PIE



Chocolate-Amaretto Mousse Pie image

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

1 teaspoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon salt
1/4 cup water
1/2 cup amaretto
2 cups heavy whipping cream, whipped
1/4 cup slivered almonds, toasted

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.

WHITE CHOCOLATE AMARETTO CAKE



White Chocolate Amaretto Cake image

This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.

Provided by C. Goff

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 3h30m

Yield 12

Number Of Ingredients 13

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (3.3 ounce) package instant white chocolate pudding mix
½ cup cold water
½ cup vegetable oil
½ cup amaretto liqueur
¼ teaspoon almond extract
½ cup butter
¼ cup water
1 cup white sugar
½ cup amaretto liqueur
1 (16 ounce) package vanilla frosting
¼ cup blanched slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
  • In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
  • Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
  • To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
  • Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

Nutrition Facts : Calories 681.4 calories, Carbohydrate 87.6 g, Cholesterol 83.5 mg, Fat 31 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 456.9 mg, Sugar 69.2 g

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