Recipe courtesy of Nadia G
Chocolate and Amaretto Mousse in Almond Lace Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1115
- Total Fat
- 71
- Saturated Fat
- 35
- Carbohydrates
- 107
- Dietary Fiber
- 9
- Sugar
- 76
- Protein
- 16
- Cholesterol
- 196
- Sodium
- 180
- Total: 2 hr 5 min
- Prep: 25 min
- Inactive: 1 hr 20 min
- Cook: 20 min
Ingredients
Chocolate and Amaretto Mousse:
1/2 cup heavy cream
1 cup good-quality dark chocolate, shaved
2 large eggs, separated
2 tablespoons amaretto liqueur
1/4 cup raw sugar, pulverized
Almond Lace Bowl:
1/2 cup unsalted butter
1/2 cup light corn syrup
1/2 cup brown sugar
2/3 cup all-purpose flour
1/2 cup almonds, ground
1/2 cup toasted almond slivers
Directions
- 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.