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Amaretto Chocolate Mousse

Contributed By: Debra, AZ | See all of Debra's recipes
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Active Time:  30 Minutes
Total Time:  10 Hours 30 Minutes
  12 4 oz.
This mousse is decadent and sinfully good. What's more heavenly than a combination of chocolate, almonds, almond liquor, whipped cream and bits of a Heath bar? A cloud of delight!
2 cups heavy cream - very cold
4 large egg yolks , room temperature
3 tablespoons sugar
2 teaspoons Amaretto
7 oz sweetened bittersweet chocolate , chopped
pinch of salt
4 oz almonds -- finely chopped
4 small Heath bars -- finely chopped -- for top garnish
In a heavy stainless-steel saucepan, heat 3/4 cup cream until it's just about to boil -- slight bubbling stage.

Using a wire whisk, blend yolks, sugar, and salt in a "chilled" aluminum bowl until blended.

Slowly pour the heated cream into the mixture, combining well.

Place mixture into saucepan and simmer over low heat.

Stir constantly and heat until the thermometer reads 160°.

Pour mixture through a strainer, into a bowl, and stir in the Amaretto.

Melt chocolate in a double boiler while stirring.

Whisk mixture into chocolate until satiny.

Gently fold in the finely chopped almonds.

Place the remaining 1 1/4 cups cream in a chilled bowl.

Using an electric mixer, beat mixture until it holds stiff peaks.

Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream -- gently but thoroughly.

Gently fold cream into chocolate mixture, a bit at a time, until well blended.

Spoon into champagne glasses. As little, or as much as you want -- depending on how many guests you have. Makes about 40 - 48 ozs -- depending on how much was eaten during the process. :)

Chill for at least 8 hours.

When ready to serve, remove from the refrigerator and allow to come to room temperature.

Before serving, place a dollop of freshly made whipped cream on top, and garnish with the Heath bar crumbles.

Date Added: 02/05/2010
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