22 Jul 2011

Chocolate and Amaretto Mousse

I have tried many times to make chocolate mousse and most have been a success but this is by far the best recipe that I have used.  It gives a delicious moussey, creamy texture and is delightfully sweet but not sickly.  Definitely give it a try, if you do not like amaretto then another spirit such as Cointreau or rum could be used, or you could just make it without and do a plain chocolate mousse which is very good too.

Ingredients Serves 6:
6 eggs
200ml double cream
100g caster sugar
3 shots amaretto
200g dark chocolate


  • Melt the chocolate in a bowl over slightly simmering water
  • Separate the eggs with the yolks in one bowl and the whites in another
  • Whip up the egg whites into stiff peaks
  • Mix the yolks with the caster sugar and amaretto
  • Whip the cream until it is thick
  • Mix the cream with the egg yolk mixture and the melted chocolate
  • Fold the egg whites into the chocolate mixture very gently but making sure that it is properly mixed
  • Spoon into ramekins or a large dish
  • Put in the fridge for at least an hour to set
This is a fairly easy recipe although it uses a lot of bowls and there is a fair amount of whisking involved, I recommend an electric whisk.  The main difficulty in this recipe is the melting of the chocolate, you must make sure that you do not overheat it but at the same time, it must be warm enough so that when mixed with the eggs and cream it does not start to solidify.  Other than that, it is perfectly easy.

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