Amaretto Mousse Recipes

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ALMOND AMARETTO MOUSSE



Almond Amaretto Mousse image

This is a light, fluffy dessert that would top off any dinner and gather lots of kudos! It came from Tom Cowman's Cookbook and passed on to me by a wonderful gentleman cook

Provided by Happy Harry 2

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup sugar
1/2 cup butter
4 eggs, separated
1/2 cup half-and-half cream
1/2 teaspoon vanilla extract
2 tablespoons Amaretto
1 tablespoon lemon juice
1 pint heavy cream
whipped cream, for garnish (optional)
slivered almonds, for garnish (optional)

Steps:

  • Put sugar, butter, egg yolks, and half & half into a heavy 2-qt. saucepan. Place over medium heat.
  • Stir constantly until it comes to a slow rolling boil. Let boil 2 minutes, still stirring constantly.
  • Remove from heat. Strain into a bowl and put that bowl into a larger bowl containing ice. Continue stirring until mixture is cool.
  • Add extract, Amaretto, and lemon juice. Mix well and set aside.
  • Whip cream, then fold into mixture.
  • Whip egg whites until stiff (not dry), then fold into mixture.
  • Fill wine or champagne glasses with mixture. Cover with plastic wrap & chill.
  • When serving, top with a little whipped cream & a sprinkle of almonds.

AMARETTO CHOCOLATE MOUSSE



AMARETTO CHOCOLATE MOUSSE image

Categories     Chocolate     Dessert

Yield 6 servings

Number Of Ingredients 11

1 pkg. (6 oz.) semisweet chocolate bits
1/2 c. milk
2 tsp. unflavored gelatin
2 T. cold water
2 eggs, separated
1/8 tsp. salt
1/8 tsp. cream of tartar
3 T. sugar
1/4 c. amaretto liqueur
1 1/2 c heavy cream, whipped
1/2 c. walnuts

Steps:

  • 1. Combine chocolate bits and milk in a heavy saucepan over very low heat. Stir occasionally until chocolate melts. 2. Soften gelatin in water. 3. Beat eggs yolks slightly. Stir in a little hot chocolate mixture, then return to the pan. Cook, stirring until it thickens slightly. Do not allow to boil. Stir gelatin into chocolate mixture until dissolved. Cool to room temperature. 4. Beat egg whites with salt and cream of tartar until almost stiff. Gradually add sugar and continue to beat until stiff peaks form. 5. Stir the Amaretto into the cooled chocolate mixture. Fold in the beaten egg whites. Fold in 2/3 of the whipped cream and then the chopped nuts. 6. Turn into a 6 cup serving bowl or 6 individual dishes. Chill overnight. 7. Top with remaining whipped cream. Garnish with shaved chocolate and/or walnuts.

CHOCOLATE-AMARETTO MOUSSE PIE



Chocolate-Amaretto Mousse Pie image

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

1 teaspoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon salt
1/4 cup water
1/2 cup amaretto
2 cups heavy whipping cream, whipped
1/4 cup slivered almonds, toasted

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.

CHOCOLATE AMARETTO MOUSSE PIE



Chocolate Amaretto Mousse Pie image

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

2 separated eggs
1/2 cup sugar
1 cup milk
1 (1/4 ounce) envelope unflavored gelatin
1/8 teaspoon salt
6 ounces semisweet chocolate
1 teaspoon vanilla
1/8 cup Amaretto
1 cup heavy cream
1 chocolate graham wafer pie crust

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.

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  • Beat egg yolks in a small mixing bowl until thick and lemon colored; add milk, stirring well. Pour yolk mixture into a medium saucepan; cook over medium heat, stirring constantly, 5 minutes or until thickened.
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  • Combine egg whites (at room temperature) and salt in a medium mixing bowl; beat until stiff peaks form. Fold into partially congealed mixture.


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