Frozen Milk Chocolate And Amaretto Mousse Pie Food

CHOCOLATE-AMARETTO MOUSSE PIE

Steps:

• Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside. , In a small saucepan over low heat, melt 1 cup chocolate chips with 1/4 cup butter; quickly spread in an even layer over bottom and sides of prepared pan. Freeze for 30 minutes., In a small saucepan over low heat, heat the condensed milk, salt and remaining butter and chips until melted; stir until well blended. Gradually stir in the water; cook over medium heat for 5 minutes. Add amaretto; cook for 5 minutes or until thickened, stirring constantly. Cool to room temperature. , Fold half of whipped cream into chocolate mixture. Using foil, lift chocolate shell out of pan; gently peel off foil. Return shell to the pie plate; spoon filling into shell. Garnish with remaining whipped cream; sprinkle with almonds. Chill for 3 hours or until set.

CHOCOLATE AMARETTO MOUSSE

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.

CHOCOLATE AMARETTO MOUSSE PIE

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

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.

CHOCOLATE ALMOND FROZEN MOUSSE

Steps:

• Allow Cool Whip to thaw on the counter for ten to fifteen minutes.Gently stir in cool coffee until combined. Melt Hershey bar in the microwave for 30 to 45 seconds. Allow to cool for a couple of minutes, then stir into Cool Whip mixture. Since the Cool Whip is cold, it will solidify the candy bar in tiny particles.Serve soft or refreeze and serve as an ice-cream type treat.

CHOCOLATE AND AMARETTO MOUSSES WITH RASPBERRY SAUCE

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.

FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE

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.