Almond Amaretto Mousse Food

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 APRICOT AMARETTO MOUSSE

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.