Amaretto Chocolate Mousse

Nothing says romance quite like chocolate, am I right or am I right? And when you add a splash of liqueur, it only gets better. This Amaretto Chocolate Mousse is rich, velvety, and irresistibly smooth—perfect for special occasions, yet simple enough to make at home.

Traditional chocolate mousse (mousse au chocolat, as the French would say) isn’t complicated, but it does involve a few steps. Don’t worry—I’ll walk you through everything. The key is starting with high-quality dark chocolate—aim for 70% cocoa to strike the perfect balance between depth of flavor and sweetness.

How to Melt Chocolate for Mousse

For this recipe, we’ll be melting chocolate with a bit of butter. There are two easy methods to do this:

1. Melting Chocolate on the Stove (Double Boiler Method)

• Place the chocolate and butter in a heatproof glass or metal bowl.
• Set the bowl over a pot of simmering (not boiling) water. The water should not touch the bottom of the bowl.
• Stir constantly until the chocolate is smooth and fully melted.
• Be careful—if even a drop of water gets into the chocolate, it can seize and become grainy.

2. Melting Chocolate in the Microwave (Quick & Easy Method)

• Break the chocolate into small pieces and place it in a microwave-safe bowl.
• Add butter and microwave in 20-second bursts, stirring after each round.
• It typically takes three to four rounds for the chocolate to become fully melted and silky smooth.

Once melted, set the chocolate aside to cool slightly while you move on to the whipped cream.

How to Make Amaretto Whipped Cream

The whipped cream adds an airy texture and a subtle Amaretto flavor to the mousse.

Instructions:

1. Add heavy cream, sugar, and Amaretto to a chilled mixing bowl.
2. Using a hand mixer, beat until stiff peaks form.
3. Cover and refrigerate until ready to use.

Cooking Egg Yolks Over a Bain Marie

Egg yolks give chocolate mousse its signature silky texture. Cooking them over a bain-marie (water bath) ensures they thicken without scrambling.

Instructions:

1. Separate the eggs, placing the whites in one bowl and the yolks in another.
2. Add sugar and Amaretto to the yolks and whisk to combine.
3. Bring a small pot of water to a simmer (not a boil) and set the bowl of yolks over the pot.
4. Whisk constantly until the mixture thickens, turns pale yellow, and coats the back of a spoon.
5. If using a thermometer, cook until the temperature reaches 160°F (71°C).

This step enhances the flavor and creates the rich, custard-like base for the mousse.

Putting It All Together

Though this mousse has a few steps, the process is quick—it usually comes together in about 30 minutes before chilling. Since it needs a few hours to set, it’s the ideal make-ahead dessert for Valentine’s Day, anniversaries, or any special occasion.

To serve, top each glass with a dollop of Amaretto-spiked whipped cream, dark chocolate shavings, and toasted almonds for a finishing touch.

Now tell me—who could resist a spoonful of this light, fluffy, deeply chocolatey Amaretto Chocolate Mousse? The liqueur adds a subtle warmth, but the star of the show is always the chocolate.

Step by Step Guide to Making Amaretto Chocolate Mousse

Step 1: Melt the Chocolate

• Break the dark chocolate into small pieces and place them in a microwave-safe bowl.
• Add 2 teaspoons butter.
• Microwave in 20-second intervals, stirring after each interval until the chocolate is fully melted and smooth. Set aside to cool slightly.

Step 2: Whip Part of the Cream

• In a cold bowl, whip ½ cup of the heavy whipping cream until it reaches soft peaks. Set it aside in the refrigerator to stay chilled.

Step 3: Separate the Eggs

• Carefully separate the 3 large eggs, placing the yolks into a small heatproof glass bowl and the whites into a large, clean mixing bowl. Set aside.

Step 4: Prepare the Egg Yolk Mixture (Sabayon Method)

• Fill a small saucepan with about 1 cup water and bring to a gentle simmer.
• To the bowl with egg yolks, add 2 tablespoons sugar and 2 tablespoons amaretto liqueur.
• Place the bowl with yolks over the simmering water (make sure the bowl does not touch the water).
• Continuously whisk the egg yolk mixture until it becomes pale, fluffy, thickened, and reaches about 160°F (71°C) on an instant-read thermometer. Remove from heat immediately.

Step 5: Combine the Chocolate with Egg Yolks

• Gently fold the slightly cooled melted chocolate mixture into the egg yolk mixture. Blend until fully combined and smooth. Set aside.

Step 6: Whip Egg Whites

• Using clean beaters or a whisk attachment, beat egg whites with a pinch of salt until foamy.
• Gradually add the remaining 1½ teaspoons sugar, and continue whipping until stiff, glossy peaks form.

Step 7: Fold Egg Whites into Chocolate Mixture

• Add about ½ cup of whipped egg whites into the chocolate mixture to lighten it.
• Gently fold the chocolate mixture into the remaining egg whites, being careful to keep as much air in the mixture as possible, until thoroughly combined.

Step 8: Incorporate Whipped Cream

• Carefully fold the chilled whipped cream from Step 2 into the chocolate-egg mixture.
• Use gentle, sweeping motions, being cautious not to deflate the mousse.

Step 9: Chill the Mousse

• Divide the mousse evenly among individual ramekins or serving glasses.
• Cover each serving with plastic wrap.
• Refrigerate mousse for at least 4 hours, preferably overnight, until fully set.

Step 10: Prepare Amaretto Whipped Cream

• Just before serving, whip the remaining ¼ cup of heavy whipping cream along with 2 teaspoons amaretto and 1 teaspoon sugar until soft peaks form.

Step 11: Serve with Optional Toppings

• Remove the mousse from the refrigerator just before serving.
• Garnish each mousse with a dollop of amaretto whipped cream, toasted almonds, and chocolate shavings or curls, if desired.

Amaretto Chocolate Mousse

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5 from 4 reviews

• Author: Lisa Lotts
• Total Time: 4 hours 30 minutes
• Yield: 4 servings 1x

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Description

An elegant easy-to-make dessert with rich dark chocolate, amaretto liqueur. This light and airy mousse is set in the refrigerator and garnished with amaretto-infused whipped cream, toasted almonds, and chocolate shavings – so it looks as good as it tastes!

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Ingredients

Units USM Scale 1x2x3x

For the Mousse:

• 3/4 cup (180 ml) heavy whipping cream, divided
• 4 1/2 ounces (128 grams) high-quality dark chocolate (Valrhona, Lindt, Ghirardelli), chopped
• 2 teaspoons unsalted butter
• 3 large eggs, separated (whites and yolks in separate bowls)
• 3 tablespoons + 2 1/2 teaspoons granulated sugar, divided
• 3 tablespoons + 2 teaspoons amaretto liqueur (e.g., DiSaronno), divided
• Pinch of salt

Optional Garnishes:

• 2 tablespoons toasted sliced almonds
• 2 tablespoons dark chocolate shavings or curls

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Instructions

Step 1: Melt the Chocolate

• Break the dark chocolate into small pieces and place them in a microwave-safe bowl.
• Add 2 teaspoons butter.
• Microwave in 20-second intervals, stirring after each interval until the chocolate is fully melted and smooth. Set aside to cool slightly.

Step 2: Whip Part of the Cream

• In a cold bowl, whip ½ cup of the heavy whipping cream until it reaches soft peaks. Set it aside in the refrigerator to stay chilled.

Step 3: Separate the Eggs

• Carefully separate the 3 large eggs, placing the yolks into a small heatproof glass bowl and the whites into a large, clean mixing bowl. Set aside.

Step 4: Prepare the Egg Yolk Mixture (Sabayon Method)

• Fill a small saucepan with about 1 cup water and bring to a gentle simmer.
• To the bowl with egg yolks, add 2 tablespoons sugar and 2 tablespoons amaretto liqueur.
• Place the bowl with yolks over the simmering water (make sure the bowl does not touch the water).
• Continuously whisk the egg yolk mixture until it becomes pale, fluffy, thickened, and reaches about 160°F (71°C) on an instant-read thermometer. Remove from heat immediately.

Step 5: Combine the Chocolate with Egg Yolks

• Gently fold the slightly cooled melted chocolate mixture into the egg yolk mixture. Blend until fully combined and smooth. Set aside.

Step 6: Whip Egg Whites

• Using clean beaters or a whisk attachment, beat egg whites with a pinch of salt until foamy.
• Gradually add the remaining 1½ teaspoons sugar, and continue whipping until stiff, glossy peaks form.

Step 7: Fold Egg Whites into Chocolate Mixture

• Add about ½ cup of whipped egg whites into the chocolate mixture to lighten it.
• Gently fold the chocolate mixture into the remaining egg whites, being careful to keep as much air in the mixture as possible, until thoroughly combined.

Step 8: Incorporate Whipped Cream

• Carefully fold the chilled whipped cream from Step 2 into the chocolate-egg mixture.
• Use gentle, sweeping motions, being cautious not to deflate the mousse.

Step 9: Chill the Mousse

• Divide the mousse evenly among individual ramekins or serving glasses.
• Cover each serving with plastic wrap.
• Refrigerate mousse for at least 4 hours, preferably overnight, until fully set.

Step 10: Prepare Amaretto Whipped Cream (optional garnish)

• Just before serving, whip the remaining ¼ cup of heavy whipping cream along with 2 teaspoons amaretto and 1 teaspoon sugar until soft peaks form.

Step 11: Serve with Optional Toppings

• Remove the mousse from the refrigerator just before serving.
• Garnish each mousse with a dollop of amaretto whipped cream, toasted almonds, and chocolate shavings or curls, if desired.

Notes

Quality Chocolate: Using high-quality chocolate is key to a smooth, silky mousse. Brands like Lindt, Ghirardelli, or Valrhona provide great results.

Gentle Folding: Fold ingredients gently to maintain the airy texture of the mousse.

Alcohol Substitute: If you prefer a non-alcoholic version, substitute the amaretto with almond extract (use ½ teaspoon per tablespoon of amaretto) mixed with water to reach the same volume.

• Prep Time: 25 mins
• Chilling Time: 4 hours
• Cook Time: 5 mins
• Category: Dessert
• Method: Chilling
• Cuisine: French Italian