CHOCOLATE AMARETTO MOUSSE PIE
My mom had this recipe for a long time and never got around to making it. Very smooth, creamy dessert - works any time of the year. Of course, if you don't want to make it as a pie, just make the mousse filling and chill in wine glasses. The prep time does not include the chilling time for the pie to set.
Provided by ChrisMc
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 10
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
Make and share this Chocolate-Amaretto Mousse recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat half-and-half just up to the scald. Transfer to the canister of a blender (NOT a food processor).
- While running on "high", add the eggs, Amaretto, salt and chocolate chips, in that order. Run until chips melt completely. Pour through a strainer into individual cups (or a pretty serving bowl). Refrigerate overnight until set. Serve with lightly sweetened whipped cream.
- Bailey's, Kahlua or other liqueur can be substituted for the Amaretto. I've also made it without liqueur, and used a few drops of mint extract.
Nutrition Facts : Calories 369.8, Fat 25.2, SaturatedFat 14.6, Cholesterol 91.5, Sodium 78.7, Carbohydrate 38.4, Fiber 3.4, Sugar 31.1, Protein 6.2
AMARETTO CHOCOLATE MOUSSE
YUMMY! Great dessert for a romantic evening with just the two of you. Need I say more? From Southern Living, Feb. 1986. Cook time includes chill time.
Provided by JenSmith
Categories Dessert
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine watr and 2 TB sugar in a small heavy saucepan; bring to a boil, and stir until sugar dissolves. Remove from heat, add chocolate, and cover. Let mixture stand 5 mintues or until chocolate melts. Cool.
- Beat egg whites (at room temperature) until foamy. Add cream of tartar and 2 tB sugar, 1 TB at a time, beating until stiff peaks form. Set aside.
- Add egg yolks to chocolate mixture; beat until smooth. Stir in Amaretto. Fold abotu 1/4 of the egg white mixture into chocolate mixture; fold chocolate mixture into remaining egg white mixture. Spoon mousse into 2 dessert dishes and chill. To serve, garnish each serving with an almond slice, if desired.
Nutrition Facts : Calories 312.8, Fat 19.8, SaturatedFat 10.7, Cholesterol 211.5, Sodium 77.2, Carbohydrate 34, Fiber 4.7, Sugar 25.6, Protein 9.9
CHOCOLATE AMARETTO MOUSSE PIE
If you love chocolate and almonds, you'll love this! A very rich, decadent dessert I serve for special occasions. I imagine the leftovers could be frozen but, I'm not sure as there has never been any left over! Prep time does not include 3-5 hour chilling time.
Provided by Dee514
Categories Pie
Time 1h15m
Yield 1 "9 inch Pie", 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 503.2, Fat 31.9, SaturatedFat 19.6, Cholesterol 58.8, Sodium 241.7, Carbohydrate 55.7, Fiber 2.5, Sugar 51.4, Protein 6.3
CHOCOLATE AND AMARETTO MOUSSE IN ALMOND LACE BOWLS
Steps:
- 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.
CHOCOLATE MOUSSE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the mousse: Melt the chocolate and butter in a double boiler. Remove and allow to cool a little.
- Add the cream to a large bowl and start to whip using a hand mixer. Slowly add the sugar and continue to whip until you have stiff peaks, 4 to 5 minutes.
- Place the egg yolks in a pitcher, add the vanilla and whisk together by hand.
- Temper the egg yolks by adding a little of the melted chocolate to them and whisking together. Pour the yolks into the bowl of melted chocolate and stir in gently.
- Fold three-fourths of the whipped cream into the chocolate, reserving the rest.
- Divide between 4 serving glasses.
- Gently fold the raspberry preserves into the reserved whipped cream until you achieve a swirled appearance. Spoon some of the swirled whipped cream on top of the mousse in each glass.
- Place the glasses into the fridge and chill for 1 hour. Remove from the fridge and decorate with Marbled Chocolate Curls before serving.
- Add the semi-sweet and white chocolate to separate small microwave-safe bowls or pitchers. Add 2 teaspoons of the coconut oil to each. Pop in the microwave together for 1 minute. Stir each until smooth, microwaving for another 10 to 15 seconds, if needed, to fully melt the chocolate.
- Lay a sheet pan on the counter upside down. Start by pouring the white chocolate in a zig-zag pattern over the underside of the cookie sheet; do not get too close to the edges. Repeat with the semi-sweet chocolate, making sure to fill the holes where there is no white chocolate. Using an offset spatula or knife, spread the chocolates in a very thin layer, then stick the sheet pan in the freezer for 2 to 3 minutes. This step is key!
- After a few minutes, check the chocolate by pressing it with your finger; it should leave only the slightest mark, but not an actual depression.
- Using a somewhat sharp-edged spatula, scrap the chocolate from the bottom of the pan. If the chocolate is the correct temperature, it should begin to curl. If the chocolate is breaking, it is too cold so let it sit for a few seconds to warm, then try again. If it gets too soft, stick it back in the freezer for a minute.
- Pretty soon you will have some pretty marbled chocolate curls. Use as a garnish immediately on chilled desserts or immediately transfer to a cold plate and place back in the freezer to harden. Store in an airtight container in the freezer until you need them. The curls are perfect for topping your favorite pies, cakes or elevating a simple fruit platter.
CHOCOLATE-AMARETTO MOUSSE PIE
My mother made this silky pie when I was a child. It was my father's favorite. The fluffy chocolate-almond filling is held in a thin chocolate shell. Be warned, it is so rich that you should only take a sliver.-Jamie Burkhart, Windsor, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 742 calories, Fat 52g fat (31g saturated fat), Cholesterol 128mg cholesterol, Sodium 246mg sodium, Carbohydrate 62g carbohydrate (56g sugars, Fiber 3g fiber), Protein 8g protein.
FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE
Categories Chocolate Dairy Dessert Bake Freeze/Chill Frozen Dessert Amaretto Party Bon Appétit
Yield 8 to 10 servings
Number Of Ingredients 8
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.
CHOCOLATE-AMARETTO RICOTTA MOUSSE
Adapted from Weight Watchers "Just 5" Recipe book, featuring 5 ingredients. This is a delightful mousse that is quite filling, so you can allow smaller servings. Create a beautiful presentation and top with a couple chocolate chips and some fresh raspberries. See my last step for correct nutritional counts, because the Lite ingredients don't compute correctly.
Provided by CookinDiva
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor or blender, puree ricotta cheese, Splenda and almond extract (or Amaretto) until very smooth, stopping to clean down the sides periodically. (NOTE - It's smoother in a blender, but harder to incorporate because it's a thick mixture).
- Put chocolate chips in a glass measuring cup and microwave in 30 second bursts, stirring every 15 seconds or so to keep temperature even throughout. Continue heating and stirring until very smooth.
- Add melted chocolate to the ricotta mixture (RULE: always add melted chocolate to other ingredients, not the other way around. If you add a liquid to melted chocolate, you risk having the chocolate seize and harden!).
- Gently fold whipped topping into ricotta-chocolate mixture. Refrigerate an hour before serving.
- Divide into 6 servings. It looks beautiful served in a martini glass! Top with a couple chocolate chips and some raspberries, if desired.
- Per 6 servings: 192 calories, 11.6 G fat.
Nutrition Facts : Calories 195.1, Fat 11.4, SaturatedFat 7.4, Cholesterol 22.2, Sodium 99.2, Carbohydrate 15.9, Fiber 0.8, Sugar 11.1, Protein 9
EASY CHOCOLATE MOUSSE, THREE WAYS
Provided by Katie Brown
Categories Microwave Chocolate Dessert Valentine's Day Kid-Friendly Oscars New Year's Eve Shower Vegetarian Pescatarian Soy Free Kosher Small Plates
Yield Serves 6 (makes approximately 18 spoonfuls)
Number Of Ingredients 10
Steps:
- 1. Place chocolate in a large microwaveable bowl. Melt in microwave for 2 minutes, stirring every 30 seconds. Stir chocolate until smooth.
- 2. Once chocolate cools, add 1 cup of Cool Whip to the chocolate, stirring quickly. Continue folding in the rest of the Cool Whip in 2 batches, until there are no visible streaks.
- 3.Divide mousse into thirds.
- Basic Chocolate Mousse:
- Place one-third of the mousse into a medium-size zip-locking plastic bag, cut off one corner, and pipe mousse onto 6 spoons, about 1 tablespoon per spoon. Top with your favorite toping, such as toasted coconut, slivered nuts, or crushed candy.
- For Malted Chocolate Mousse:
- Fold malted milk powder into one-third of the mousse. Place mixture in a medium-size zip-locking plastic bag. Pipe onto 6 spoons and top with crushed whoppers.
- For Chocolate Amaretto Mousse:
- Fold Amaretto into one-third of the mousse. Place mixture in a medium-size zip-locking plastic bag. Pipe onto 6 spoons and top with toasted almond slivers.
CHOCOLATE AMARETTO TOFU MOUSSE WITH RASPBERRY SAUCE
Provided by Marian Burros
Categories easy, quick, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place all the ingredients for the mousse in a food processor, and blend completely, about 2 minutes, scraping down the sides once or twice. Place in bowl, cover and chill while making the sauce.
- Wash raspberries; measure out 1 cup, and set aside. Place remaining berries, orange juice, lemon juice and sugar in food processor, and blend until smooth.
- Stir in the whole berries. Into each of four parfait glasses or small glass bowls, spoon about an inch of the mousse. Top with a couple of spoonfuls of raspberry sauce; repeat until the rim is reached, topping with raspberry sauce.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 26 milligrams, Sugar 38 grams
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CHOCOLATE AMARETTO MOUSSE - SAVOR THE BEST
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- 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.
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