Chocolate Amaretto Mousse Cake Recipes

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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 CAKE



CHOCOLATE AMARETTO MOUSSE CAKE image

Yield 10-12

Number Of Ingredients 9

1 (6 ounce) package semisweet chocolate morsels
18 whole blanched almonds
1/2 cup amaretto
2 T unflavored gelatin
1/4 cup water
2 cups milk
1/3 cup sugar
2 cups heavy cream, whipped
2 (3 oz) packages lady fingers split

Steps:

  • Melt choclate morsels. Dip bottom half of almonds into chocolate and place on wax paper; chill until firm. Gradually stir Amaretto into remaining chocolate. Set aside. Combine gelatin and water in a saucepan. Stir in egg yolks, milk and sugar. Stir over low heat until mixture thickens slightly and coats a metal spoon. Stir in choclate mixture. Chill until mixture mounds. Beat egg whites until stiff. Fold into mixture. Remove 1 cup whipped cream and set aside. Fold remaining cream into choclate mixture. Chill until mixture mounds. Line the bottom and sides of a 9 inch springform pan with split lady fingers. Pour in chocolate mixture. Chill until firm. Remove sides of pan and pipe rosettes of reserved cream arount outer edge of cake. Press a chocolate almond into each rosette. Chill until ready to serve

CHOCOLATE AND AMARETTO MOUSSE IN ALMOND LACE BOWLS



Chocolate and Amaretto Mousse in Almond Lace Bowls image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 4 servings

Number Of Ingredients 11

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
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

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 AMARETTO CAKE



Chocolate Amaretto Cake image

A friend of mine wrote this recipe down on a small scrap of paper. She swears it is TO DIE FOR!!. I haven't made it yet so I wanted to post it here for safekeeping and will add it to my ever growing list of "to try" recipes. If you try it before I do please let me know what you think. 6/4/07 Edited: I made this cake and wanted to add helpful comments. The recipe as is makes more batter than you will need for a bundt pan. I would fill the bundt pan half way & then use the rest for cupcakes. Also, after cooking for 56 minutes the edges started to burn so I took it out. I think the problem was too much batter & it rose too high out of the pan. When I tested it with a toothpick it didn't come out completely clean, but it was done on the inside. Also, I would crumble the almond paste and beat it with the liquids and then add the cake mix & pudding. You will get a more evenly mixed batter. I also have to question the necessity of 2 cans of almond paste. I'm going to try it again with just one & compare. Anywho, I just wanted to give a few pointers from my experience. Additionally, DH really liked it a lot so I guess it will be a "regular" from now on.

Provided by Luby Luby Luby

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 1/2 ounce) box chocolate cake mix
1 (3 3/4 ounce) box instant chocolate pudding mix
2 (7 ounce) cans almond paste
4 eggs
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/2 cup water
1/2 cup butter
1 cup sugar
1/2 cup amaretto liqueur
1/4 cup water

Steps:

  • Preheat oven to 325 degrees.
  • In large mixing bowl combine cake mix, pudding mix and almond paste.
  • Add eggs, oil, Amaretto and water, mixing well according to package times.
  • Pour into a greased and floured 12 cup Bundt pan.
  • Bake for 55-60 minutes or until toothpick inserted in middle comes out clean.
  • Glaze:.
  • In heavy saucepan mix glaze ingredients.
  • Bring to a boil over medium heat and cook for approximately 2-3 minutes.
  • Pour hot glaze over warm cake.

Nutrition Facts : Calories 618.1, Fat 35.1, SaturatedFat 9, Cholesterol 90.8, Sodium 568.3, Carbohydrate 73.2, Fiber 3, Sugar 50.8, Protein 8.1

CHOCOLATE AMARETTO CAKE



Chocolate Amaretto Cake image

Whomever you serve this to will think you SLAVED but this is so easy and delicious!! This is an incredibly moist, intensely chocolate cake, perfect for chocoholics. Does not taste like a 'box' cake at all! The original recipe is from Bon Apetit magazine but I had read the reviews on epicuirious and made some of the suggested adjustments. Turns out perfect with very little effort!

Provided by CHRISSYG

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray
1 (18 1/4 ounce) package devil's food cake mix
1 1/3 cups water
3 large eggs
1/2 cup vegetable oil
12 tablespoons amaretto liqueur (divided)
3/4 teaspoon almond extract
3 cups semi-sweet chocolate chips (about 18 ounces)
2 tablespoons all-purpose flour
1/4 cup unsalted butter
1/4 cup whipping cream
1/3 cup sour cream
1 1/2 cups powdered sugar
1 1/2 cups slivered almonds, toasted

Steps:

  • Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
  • Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
  • Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
  • Divide batter among prepared pans. (the layers will be thin).
  • Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
  • Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
  • Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
  • Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
  • Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
  • Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
  • Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
  • Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
  • Press nuts around the sides of the cake. Chill at leat 2 hours.
  • (Can be made 2 days ahead. Cover with cake dome; keep chilled.).

Nutrition Facts : Calories 689.2, Fat 43.2, SaturatedFat 15.2, Cholesterol 66.8, Sodium 387.5, Carbohydrate 77.7, Fiber 5.2, Sugar 54.9, Protein 9.2

CHOCOLATE MOUSSE CAKE - AMARETTO SARONNO



Chocolate Mousse Cake - Amaretto Saronno image

Make and share this Chocolate Mousse Cake - Amaretto Saronno recipe from Food.com.

Provided by TLT9872

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

6 ounces real semi-sweet chocolate chips
18 whole blanched almonds
1/2 cup amaretto di saronno liqueur
1/2 ounce unflavored gelatin (2-Knox)
1/4 cup water
4 egg yolks
1/3 cup sugar
2 cups milk
4 egg whites, stiffly beaten
1 cup heavy cream, whipped
2 (6 ounce) packages ladyfingers, split

Steps:

  • Melt chocolate in double boiler. Dip botton half of almonds into chocolate. Place on wax paper to cool.
  • Gradually stir amaretto into remaining chocolate. Set aside.
  • In sauce pan, combine gelatin and water.
  • Stir in egg yolks, sugar and milk. Stir over low ehat until mixture thickens slightly and coats a metal spoon. Chill until mixture mounds.
  • Fold in egg whites. Remove 1 cup of the whipped cream and set aside for decorating.
  • Fold remaining cream mixture into chocolate mixture. Chill until mixture mounds.
  • Line the bottom and sides of an ungreased 9 inch spring form pan with ladyfingers. Pour in chocolate mixture. Chill until firm.
  • When ready to serve, remove sides of pan and pipe rosettes of reserved cream around outter edge of cake. Press chocolate almonds into each rosette. Chill until ready to serve.

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