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!

Ingredients

Units

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

Instructions

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.
In a cold bowl, whip 1/2 cup of the heavy whipping cream with 1 tablespoon granulated sugar and 1 tablespoon amaretto liqueur until it reaches soft peaks. Set it aside in the refrigerator to stay chilled.
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.
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.
Gently fold the slightly cooled melted chocolate mixture into the egg yolk mixture. Blend until fully combined and smooth. Set aside.
Using clean beaters or a whisk attachment, beat egg whites with a pinch of salt until foamy.
Gradually add the remaining 1 1/2 teaspoons sugar, and continue whipping until stiff, glossy peaks form.
Add about 1/2 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.
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.
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.
Just before serving, whip the remaining 1/4 cup of heavy whipping cream along with 2 teaspoons amaretto and 1 teaspoon sugar until soft peaks form.
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