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.
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.
ALMOND APRICOT AMARETTO MOUSSE
This comes from the Houston paper and was submitted by Bob Sakowitz, who owned a very nice department store in the Galleria area of Houston. I first made this for a dinner party in April of 1979 and everyone loved it!Chill time is not included in prep time- may be made the day before you plan on serving it.
Provided by Leslie in Texas
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook apricots in a small amount of water according to package directions.
- Drain,puree in a blender or food processor, and cool slightly.You will need 2 cups of apricot puree.
- Beat egg yolks with sugar until mixture is light yellow; add salt.
- Add vanilla to milk and bring to a boil.
- Add milk to beaten egg yolks carefully.
- Add pureed apricots and mix thoroughly.
- Heat over low heat, stirring constantly, but do not let boil, until slightly thickened.
- Soften gelatin in cold water; add to apricot mixture.
- Chill in refrigerator or in a large bowl of cracked ice.
- Whip cream (chill cream, bowl and beaters thoroughly).
- Fold whipped cream into apricot mixture.
- Beat egg whites until stiff and fold into whipped cream mixture.
- Blend in the 1/2 cup Amaretto.
- Line a 10 inch springform pan bottom and sides with the ladyfingers.
- Brush ladyfingers generously with additional Amaretto.
- Pour apricot mixture into ladyfinger-lined pan; chill at least 6 hours.
- Before serving, sprinkle top of mousse with toasted almond slivers.
Nutrition Facts : Calories 595.4, Fat 27.4, SaturatedFat 14.7, Cholesterol 424.7, Sodium 186.3, Carbohydrate 76.1, Fiber 3.3, Sugar 46.9, Protein 14
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