amaretto chocolate mousse

An elegant easy-to-make dessert with rich dark chocolate, amaretto liqueur. This light and airy mousse is set in the refrigerator and garnished with amaretto-infused whipped cream, toasted almonds, and chocolate shavings - so it looks as good as it tastes!

Amaretto Chocolate Mousse

(180 ml) heavy whipping cream, divided

(128 grams) high-quality dark chocolate (Valrhona, Lindt, Ghirardelli), chopped

unsalted butter

eggs,

+ 2½ teaspoons granulated sugar, divided

+ 2 teaspoons amaretto liqueur (e.g., DiSaronno), divided

salt

almonds

chocolate

Break the dark chocolate into small pieces and place them in a microwave-safe bowl.

Microwave in 20-second intervals, stirring after each interval until the chocolate is fully melted and smooth. Set aside to cool slightly.

In a cold bowl, whip ½ cup of the heavy whipping cream until it reaches soft peaks. Set it aside in the refrigerator to stay chilled.

Carefully separate the 3 large eggs, placing the yolks into a small heatproof glass bowl and the whites into a large, clean mixing bowl. Set aside.

Fill a small saucepan with about 1 cup water and bring to a gentle simmer.

To the bowl with egg yolks, add 2 tablespoons sugar and 2 tablespoons amaretto liqueur.

Place the bowl with yolks over the simmering water (make sure the bowl does not touch the water).

Continuously whisk the egg yolk mixture until it becomes pale, fluffy, thickened, and reaches about 160°F (71°C) on an instant-read thermometer. Remove from heat immediately.

Gently fold the slightly cooled melted chocolate mixture into the egg yolk mixture. Blend until fully combined and smooth. Set aside.

Using clean beaters or a whisk attachment, beat egg whites with a pinch of salt until foamy.

Gradually add the remaining 1½ teaspoons sugar, and continue whipping until stiff, glossy peaks form.

Add about ½ cup of whipped egg whites into the chocolate mixture to lighten it.

Gently fold the chocolate mixture into the remaining egg whites, being careful to keep as much air in the mixture as possible, until thoroughly combined.

Carefully fold the chilled whipped cream from Step 2 into the chocolate-egg mixture.

Use gentle, sweeping motions, being cautious not to deflate the mousse.

Divide the mousse evenly among individual ramekins or serving glasses.

Refrigerate mousse for at least 4 hours, preferably overnight, until fully set.

Just before serving, whip the remaining ¼ cup of heavy whipping cream along with 2 teaspoons amaretto and 1 teaspoon sugar until soft peaks form.

Remove the mousse from the refrigerator just before serving.

Garnish each mousse with a dollop of amaretto whipped cream, toasted almonds, and chocolate shavings or curls, if desired.

Made this last night and it was so delicious. Not a trace of leftovers, the Amaretto infusion is wonderful!

The mousse turned out super fluffy and so delicious. One of the best desserts EVER!!

Beautiful dessert, great texture. Guests loved it.

Made this for my anniversary—big hit with my spouse!

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Amaretto Chocolate Mousse

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