Chocolate Sformato With Amaretto Whip Cream Recipes

CHOCOLATE PANETTONE SFORMATO

Steps:

• For the panettone crumbs: Preheat the oven to 300 degrees F. Tear 2-inch pieces of panettone into a rimmed baking sheet. Bake 20 minutes. Turn off the oven and leave the crumbs in for an additional 20 minutes. Cool completely. Puree in batches in a high-speed blender for 1 minute on high or until fine crumbs are formed.
• For the sformato: Raise the oven temperature to 325 degrees F. Butter a 12-cup muffin tin and dust with panettone crumbs. Set aside.
• Melt the butter in a medium saucepan over medium heat. Whisk in 3/4 cup panettone crumbs until smooth and fragrant, about 1 minute. Whisk in the milk, slowly, until smooth, then season with the salt. Bring the mixture to a simmer, whisking often, until it thickens, about 4 minutes. Remove from the heat.
• Add the chopped chocolate and ricotta to a medium bowl and pour the warm milk mixture over the top. Allow to sit for 1 minute, then whisk to combine. Allow to cool until just warm to the touch. Whisk in the eggs until smooth, then divide among the prepared muffin cups. Place on a rimmed baking sheet and place in the oven. Use a kettle or pitcher to pour warm water into the baking sheet coming halfway up the sides of the muffin tin. Bake until just set, about 45 minutes. Allow to cool slightly in the pan, about 20 minutes, then invert onto a platter to cool for 1 hour. Refrigerate to cool completely. Serve topped with sweetened whipped cream and a dusting of more panettone crumbs.

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.

WHITE CHOCOLATE AMARETTO CAKE

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.

AMARETTO CHOCOLATE PUDDING

Steps:

• Cook pudding mix, chocolate, milk, and Amaretto until the mixture thickens.
• Pour into pudding cups and chill until set.
• Top with whipped cream.
• As an alternative, use Kahlua instead of Amaretto.

CHOCOLATE-AMARETTO SOUFFLES

Steps:

• Position rack in center of oven and preheat to 400°F. Butter six 3/4-cup soufflé dishes; dust with sugar. Place on baking sheet. Whisk 1/2 cup cream and 1 tablespoon amaretto in medium bowl to soft peaks. Refrigerate whipped cream.
• Stir 1/2 cup cream and chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in yolks 1 at a time, blending well after each addition. Whisk in 2 tablespoons amaretto and both extracts. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Spoon enough batter into each soufflé dish to fill dish halfway. Sprinkle each with 1/2 tablespoon amaretti cookies. Top with remaining soufflé batter. Sprinkle each with 1/2 tablespoon amaretti cookies.
• Bake soufflés until puffed and set, about 13 minutes. Dust each with powdered sugar. Accompany soufflés with whipped cream. Serve immediately.
• *Available at Italian markets and some supermarkets nationwide.

CHOCOLATE CHIP-AMARETTO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
• Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
• Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.

AMARETTO CHOCOLATE PUDDING

Steps:

• Pour dry chocolate pudding mix into heavy saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 tablespoons amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Whip cream, sugar and remaining 1 tablespoon amaretto liqueur in small bowl until stiff peaks form. Top chilled pudding with large dollop of whipped cream, then with raspberries and chocolate curls, if desired.

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.