Chocolate Amaretto Ricotta Mousse Recipes

CHOCOLATE RICOTTA MOUSSE

Steps:

• In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl.
• Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mousse among 6 glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder, if desired.

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.

CHOCOLATE-AMARETTO MOUSSE

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.

CHOCOLATE-AMARETTO RICOTTA MOUSSE

Steps:

• In a food processor or blender, puree ricotta cheese, Splenda and almond extract (or Amaretto) until very smooth, stopping to clean down the sides periodically. (NOTE - It's smoother in a blender, but harder to incorporate because it's a thick mixture).
• Put chocolate chips in a glass measuring cup and microwave in 30 second bursts, stirring every 15 seconds or so to keep temperature even throughout. Continue heating and stirring until very smooth.
• Add melted chocolate to the ricotta mixture (RULE: always add melted chocolate to other ingredients, not the other way around. If you add a liquid to melted chocolate, you risk having the chocolate seize and harden!).
• Gently fold whipped topping into ricotta-chocolate mixture. Refrigerate an hour before serving.
• Divide into 6 servings. It looks beautiful served in a martini glass! Top with a couple chocolate chips and some raspberries, if desired.
• Per 6 servings: 192 calories, 11.6 G fat.

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.

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.

ALMOND AMARETTO MOUSSE

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.

SKINNY CHOCOLATE RICOTTA MOUSSE

Steps:

• In a food processor blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.
• Place egg whites, sugar and salt into the top of a double boiler (metal bowl over water). Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.
• Remove bowl from heat and beat with an electric mixer on high until stiff peaks form, about 5 minutes. Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.
• Divide into 6 6 oz. ramekins or small glasses and refrigerate at least 3 hours. If desired, garnish with whipped topping and a sprinkle of sweetened chocolate powder!

SUPER EASY CHOCOLATE RICOTTA MOUSSE

Steps:

• Use a food processor or imersion blender to blend the ricotta, confectioners' sugar, and melted chocolate together until you reach a smooth consistency.
• Top with shaved chocolate or Eat as it.

CHOCOLATE AMARETTO MOUSSE PIE

Steps:

• Line a 9 inch pie pan with aluminum foil (as smoothly as possible).
• Melt 1 cup of morsels with 2 teaspoons butter over medium heat.
• Spread melted chocolate evenly in bottom and up sides of pie plate to form the"crust" (shell).
• Place in freezer for at least 30 minutes.
• Meanwhile in medium sauce pan, place remaining morsels, butter, condensed milk, and salt.
• Cook over low heat till chocolate melts, stirring continuously.
• Add water and continue stirring.
• Cook for 5 minutes.
• While still stirring, add amaretto and cook for 5 more minutes or until mixture thickens.
• Cool mixture to room temperature.
• Add some of the whipped cream to the chocolate mixture, stirring briskly.
• Gently fold remaining whipped cream into chocolate mixture.
• Remove chocolate"crust" from freezer, remove foil from shell.
• Pour chocolate mixture into chocolate shell crust.
• Chill for at least 3 1/2 hours before serving.
• *Slicesmay be garnished with a dollop of whipped cream which can be lightly sprinkled with slivered or crushed almonds.