Chocolate and Valentine’s Day, they just seem to go together. It would be unrealistic to celebrate Valentine’s Day without something gooey, sweet and chocolaty. Our chocolate amaretto mousse is the perfect ending to a fine Valentine’s Day dinner.
One of Don’s favorite desserts is Chocolate Amaretto Mousse. I have been keeping this recipe in my treasure box for 26 years and bring it out a couple times a year. The recipe has been adapted from the 1988 issue of Gourmet magazine.
Use the best chocolate you can find, as it is well worth the extra cost. I know this from experience as I once used some chocolate chips that was intended for cookies and it was a disappointing experience.
Good quality chocolate choices are: Callebaut bittersweet, Scharffen Berger, semi-sweet or Ghiradelli bittersweet. I must warn you though, this is not a low-calorie dessert and I only make this on special occasions but Valentine’s Day works for me.
This mousse is wickedly delicious. It is a feather-light, fluffy mousse that just melts on your tongue; there is a hint of almonds from the amaretto and the rich, smooth, creaminess will delight your senses. It is an elegant dessert and is a spectacular finale to any special-occasion meal.
- 10 oz. bitter sweet or semi-sweet chocolate
- 5 extra-large egg yolks
- ¼ cup Amaretto liqueur
- 3 extra-large egg whites, room temperature
- ½ cup sugar, divided
- 2 teaspoons vanilla
- 1-1/4 cups well chilled heavy cream
- ½ cup chilled heavy cream
- 1 tablespoon sugar
- toasted sliced almonds or chocolate curls
- 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 1-1/4 cups of the 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.
- Spoon the mousse into six wine glasses or dishes, cover with plastic wrap and chill for at least four hours. Just before serving, whip the remaining one-half cup of chilled heavy cream until it holds soft peaks, add the tablespoon of sugar and continue beating until it holds stiff peaks. Top each serving of mousse with a dollop of whip cream and garnish with chocolate shavings or sliced toasted almonds.