Chocolate and Amaretto Mousse in Almond Lace Bowls Recipe Courtesy Nadia G

By recepti

Total Time:
2 hr 5 min
Prep:25 min|Inactive Prep:1 hr 20 min|Cook:20 min
Level:Easy
Yield:4 servings

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

Preparation

Step 1

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.

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.

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Printed on April 13, 2012 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_627292_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html