Chocolate-amaretto Mousse Sundae Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Semisweet or bittersweet dark chocolate, your choice
1: Egg + 1 additional yolk,
1/4 cup: Sugar,
1 cup: Cream, refrigerated till ready to use
1 tsp: Amaretto,
1 Small: carton fresh raspberries,
1/3 cup: Sliced almonds, lightly toasted in 300 degree oven for a few minutes
1 Bar: white chocolate, 3.5 oz
Directions:
Cut dark chocolate into chunks and place in small stainless steel
bowl. Place bowl over a saucepan of simmering water. Stir
occasionally with a rubber spatula until fully melted. Set aside.
Combine egg, yolk and sugar in another, larger stainless steel bowl.
Whip with electric beaters until pale yellow and glossy. Warm mixture
over simmering water, stirring constantly, until just warm to the
touch. Fold melted chocolate into eggs until fully incorporated. Add
amaretto.
In yet another bowl, whip cream to firm peaks with electric mixer.
Fold cream thoroughly into chocolate. Chill at least one hour, or
until set.
When ready to serve, divide mousse into four chilled bowls.
Sprinkle with raspberries and toasted nuts. Top liberally with white
chocolate curls, made by scraping a vegetable peeler along the side
of the white chocolate bar. (Reserve any leftover chocolate for
another use.) Serves four.
From the Denver Post Wed. Food Section by John Kessler 5/4/94
Formatted for MM by Pegg Seevers
Source from luhu.jp
bowl. Place bowl over a saucepan of simmering water. Stir
occasionally with a rubber spatula until fully melted. Set aside.
Combine egg, yolk and sugar in another, larger stainless steel bowl.
Whip with electric beaters until pale yellow and glossy. Warm mixture
over simmering water, stirring constantly, until just warm to the
touch. Fold melted chocolate into eggs until fully incorporated. Add
amaretto.
In yet another bowl, whip cream to firm peaks with electric mixer.
Fold cream thoroughly into chocolate. Chill at least one hour, or
until set.
When ready to serve, divide mousse into four chilled bowls.
Sprinkle with raspberries and toasted nuts. Top liberally with white
chocolate curls, made by scraping a vegetable peeler along the side
of the white chocolate bar. (Reserve any leftover chocolate for
another use.) Serves four.
From the Denver Post Wed. Food Section by John Kessler 5/4/94
Formatted for MM by Pegg Seevers
Source from luhu.jp