DELICIOUS CHOCOLATE MOUSSE
This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients
Provided by Jamie Oliver
Categories Desserts Jamie Cooks Christmas Christmas Romantic meals Thanksgiving British Leftovers
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- There's one really good reason to make this - chocolate! It's what makes the world go round, especially for my girls, they'd go mad for this.
- You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
- Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Leave to slowly melt, stirring occasionally.
- Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks - you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
- Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it's well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
- Just before you're ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it's the best chocolate mousse I've ever tasted!
Nutrition Facts : Calories 574 calories, Fat 33.6 g fat, SaturatedFat 18.4 g saturated fat, Protein 9.6 g protein, Carbohydrate 54.5 g carbohydrate, Sugar 48.0 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHOCOLATE AMARETTO MOUSSE
A decadent feather-light, fluffy chocolate mousse with just a hint of almonds. The rich, smooth, creaminess of this elegant dessert will delight your senses.
Provided by Pat Nyswonger
Categories Desserts
Time 40m
Number Of Ingredients 10
Steps:
- Chop the chocolate into pieces and add to the top of a double boiler which is set over barely simmering water and allow to melt undisturbed.
- Meanwhile, in a large mixing bowl beat the egg yolks until they are thick and pale, beat in the Amaretto. Add the melted chocolate in a stream, beating until the mixture is combined well.
- In another bowl beat the egg whites until they just hold soft peaks, beat in ¼ cup of the sugar a little at a time and continue to beat the meringue until it holds stiff peaks. Beat in the vanilla. Stir one-third of the meringue into the chocolate mixture and fold in the remaining meringue.
- In a chilled bowl beat the 2 cups of heavy cream until it holds soft peaks, beat in the remaining ¼ cup of sugar and beat the cream until it holds stiff peaks. Fold the whipped cream into the chocolate mixture, gently incorporating it completely.
- Spoon the mousse into six wine glasses or dishes, cover with plastic wrap and chill for at least four hours.
- Transfer the desserts from the refrigerator 20-30 minutes prior to serving.
- Just before serving, whip the remaining one-half cup of chilled heavy cream until it holds soft peaks, add the tablespoon of sugar and continue beating until it holds stiff peaks. Top each serving of mousse with a dollop of whip cream and garnish with chocolate shavings or sliced toasted almonds.
Nutrition Facts : Calories 485 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 811 grams sodium, Sugar 38 grams sugar
AMARETTO CHOCOLATE MOUSSE
Rich, chocolatey and decadent! You want this!
Provided by Lisa Lotts
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- 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.
- Fold in the whipped cream/amaretto mixture, just 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.
Nutrition Facts : Calories 500 kcal, Carbohydrate 31 g, Protein 8 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 206 mg, Sodium 95 mg, Fiber 3 g, Sugar 23 g, ServingSize 1 serving
CHOCOLATE AMARETTO MOUSSE PIE
My mom had this recipe for a long time and never got around to making it. Very smooth, creamy dessert - works any time of the year. Of course, if you don't want to make it as a pie, just make the mousse filling and chill in wine glasses. The prep time does not include the chilling time for the pie to set.
Provided by ChrisMc
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Beat the egg whites until peaks form.
- Beat in 1/4 cup sugar until the mixture is stiff and glossy.
- Mix yolks, milk, gelatin, the remaining sugar, and salt.
- Combine over low heat with the chopped chocolate.
- Heat, stirring constantly, until the mixture has combined, smoothed, and thickened.
- Remove from heat and add vanilla and amaretto.
- Whip the cream.
- Pour the chocolate mixture over the egg whites, folding to combine.
- Cool mixture; when cooled, fold in the whipped cream.
- Pour into the crust and refrigerate at least 4 hours before serving.
CHOCOLATE AMARETTO MOUSSE PIE
If you love chocolate and almonds, you'll love this! A very rich, decadent dessert I serve for special occasions. I imagine the leftovers could be frozen but, I'm not sure as there has never been any left over! Prep time does not include 3-5 hour chilling time.
Provided by Dee514
Categories Pie
Time 1h15m
Yield 1 "9 inch Pie", 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 503.2, Fat 31.9, SaturatedFat 19.6, Cholesterol 58.8, Sodium 241.7, Carbohydrate 55.7, Fiber 2.5, Sugar 51.4, Protein 6.3
AMARETTO CHOCOLATE MOUSSE
YUMMY! Great dessert for a romantic evening with just the two of you. Need I say more? From Southern Living, Feb. 1986. Cook time includes chill time.
Provided by JenSmith
Categories Dessert
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine watr and 2 TB sugar in a small heavy saucepan; bring to a boil, and stir until sugar dissolves. Remove from heat, add chocolate, and cover. Let mixture stand 5 mintues or until chocolate melts. Cool.
- Beat egg whites (at room temperature) until foamy. Add cream of tartar and 2 tB sugar, 1 TB at a time, beating until stiff peaks form. Set aside.
- Add egg yolks to chocolate mixture; beat until smooth. Stir in Amaretto. Fold abotu 1/4 of the egg white mixture into chocolate mixture; fold chocolate mixture into remaining egg white mixture. Spoon mousse into 2 dessert dishes and chill. To serve, garnish each serving with an almond slice, if desired.
Nutrition Facts : Calories 312.8, Fat 19.8, SaturatedFat 10.7, Cholesterol 211.5, Sodium 77.2, Carbohydrate 34, Fiber 4.7, Sugar 25.6, Protein 9.9
AMARETTO SPIKED CHOCOLATE MOUSSE (VEGAN)
This recipe from the *Chocolate Recipes* section of www.101cookbooks.com (Exploring Cookbooks, 1 Recipe at a Time) got rave reviews & variations were also noted there. Per Heidi (the site mgr), "Don't tell anyone, but this recipe is very easy-to-make. Oh, & it's dairy-free. Shhhh, it's also vegan, but don't tell the non-vegans." *PLS NOTE Kid Friendly Option* at the end of the prep steps. *Enjoy* !
Provided by twissis
Categories Dessert
Time 13m
Yield 6 Decadent Servings, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour chocolate soy milk into a sml pot & bring to a simmer. Remove from heat & let cool while you melt the choc chips.
- Melt choc chips in a double boiler - or if you're like me & don't own a double-boiler, make 1 using a sml saucepan set under a big mixing bowl. Put 1-2 in of water in the sml saucepan & bring barely to a simmer. Place the mixing bowl w/choc chips on top of the saucepan & let the heat come up to gently warm the chips while you stir occ till they are completely melted. Remove from heat.
- Add soy milk & silken tofu to the melted choc chips. Process w/an immersion blender till completely smooth. Stir in the Amaretto & almond extract.
- Chill in the big bowl (or in individual serving dishes) for at least 1 1/2 hrs (the longer, the better). The pudding will set up nicely as it cools.
- KID-FRIENDLY OPTION: To make the recipe entirely kid-friendly, omit Amaretto & sub an = amt of choc soy milk, so you'd use 3/4 cup soy milk total. :-).
CHOCOLATE AND AMARETTO MOUSSES WITH RASPBERRY SAUCE
These delicious milk chocolate mousses are laced with amaretto and can be made a day ahead and chilled in the fridge, or use the freezer for a quicker set.
Provided by Katie Mahady
Categories Desserts
Yield Serves 4
Number Of Ingredients 7
Steps:
- For the mousses, place the chocolate in a large heatproof bowl sat over a saucepan of gently simmering water, making sure the water does not touch the bowl. Allow the chocolate to melt and then leave to cool slightly. Stir the amaretto into the melted chocolate and add the egg yolks. Whisk together to combine.
- In a separate large bowl, whisk the egg whites using an electric hand whisk until foamy and thickened. Stir 1 tablespoon of egg white into the chocolate mixture and stir to combine. Then carefully fold the rest into the chocolate mixture, using a large metal spoon and being careful not to knock out too much air. Divide the mixture between four ramekins or glasses and transfer to the fridge to chill for at least 4 hours.
- For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice. Add the caster sugar to taste - it should still be sharp enough to cut through the sweetness of the chocolate mousse. Heat and stir gently for a few minutes, until the raspberries have collapsed. Remove from the heat and pass through a fine sieve to remove any seeds. Return to the pan and heat gently for a minute or two until slightly reduced.
- To serve, arrange the amaretto-soaked raspberries on top of the chocolate mousses and drizzle over the raspberry sauce.
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.
CHOCOLATE-AMARETTO MOUSSE
Make and share this Chocolate-Amaretto Mousse recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 369.8, Fat 25.2, SaturatedFat 14.6, Cholesterol 91.5, Sodium 78.7, Carbohydrate 38.4, Fiber 3.4, Sugar 31.1, Protein 6.2
CHOCOLATE MOUSSE CAKE - AMARETTO SARONNO
Make and share this Chocolate Mousse Cake - Amaretto Saronno recipe from Food.com.
Provided by TLT9872
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt chocolate in double boiler. Dip botton half of almonds into chocolate. Place on wax paper to cool.
- Gradually stir amaretto into remaining chocolate. Set aside.
- In sauce pan, combine gelatin and water.
- Stir in egg yolks, sugar and milk. Stir over low ehat until mixture thickens slightly and coats a metal spoon. Chill until mixture mounds.
- Fold in egg whites. Remove 1 cup of the whipped cream and set aside for decorating.
- Fold remaining cream mixture into chocolate mixture. Chill until mixture mounds.
- Line the bottom and sides of an ungreased 9 inch spring form pan with ladyfingers. Pour in chocolate mixture. Chill until firm.
- When ready to serve, remove sides of pan and pipe rosettes of reserved cream around outter edge of cake. Press chocolate almonds into each rosette. Chill until ready to serve.
FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE
Categories Chocolate Dairy Dessert Bake Freeze/Chill Frozen Dessert Amaretto Party Bon Appétit
Yield 8 to 10 servings
Number Of Ingredients 8
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.
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