Name: Rich Amaretto Chocolate Mousse
Prep time: 4 h
Cook time: 5 min
Total time: 4 h 5 min
Ingredients: 3/4 cup heavy whipping cream divided; 4.5 ounces good quality dark chocolate Valrhona (Lindt, Ghirardelli); 2 teaspoons butter; 3 large eggs; 3 tablespoons + 2 1/2 teaspoons sugar divided; 3 tablespoons + 2 teaspoons amaretto liquor I used DiSorrono; pinch salt; 2 tablespoons toasted almonds; 2 tablespoons dark chocolate shavings or curls

Ingredients

Scale

3/4 cup heavy whipping cream divided
4.5 ounces good quality dark chocolate Valrhona (Lindt, Ghirardelli)
2 teaspoons butter
3 large eggs
3 tablespoons + 2 1/2 teaspoons sugar divided
3 tablespoons + 2 teaspoons amaretto liquor I used DiSorrono
pinch salt

OPTIONAL GARNISH:

2 tablespoons toasted almonds
2 tablespoons dark chocolate shavings or curls

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Instructions

Break up the chocolate and transfer to a medium microwaveable bowl. Add the butter and microwave in 20 second bursts, stirring after each until the chocolate has melted. Set aside to cool.
In a medium bowl whip together 1/2 cup heavy whipping cream, 1 tablespoon sugar and 1 tablespoon amaretto until stiff peaks form. Cover and refrigerate.
Separate the eggs with the egg yolks going into a small, heatproof glass bowl and the egg whites going into a large bowl.
Bring a small pan of water to a simmer (about 1 cup of water). Add 2 tablespoons sugar and two tablespoons of amaretto to the egg yolks. Place the bowl over the simmering water (so that the bowl doesn’t touch the water) and whisk until the mixture is lightened, thick and fluffy and an instant read thermometer registers about 160°. Set aside.
Add the cooled chocolate to the egg yolks and fold the chocolate into the eggs to combine. Set aside.
With a hand mixer (and clean beaters) beat the egg whites until light and foamy. Add remaining 1 1/2 teaspoons sugar and beat until stiff peaks are formed.
Spoon about 1/2 cup of egg whites into the chocolate mixture and stir carefully to lighten up the chocolate. Pour the chocolate mixture into the remaining egg whites and fold the chocolate and egg whites together until combined.
Transfer the chocolate mousse to ramekins or serving dishes. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Just before serving beat the remaining 1/4 cup of heavy cream with 2 teaspoons of Amaretto and 1 teaspoon sugar. Whip until soft peaks form. Garnish the mousse with whipped cream and top with shaved chocolate and toasted almonds if desired.

Prep Time: 4 hours
Cook Time: 5 minutes
Category: Dessert