Ingredients for Chocolate Mousse Cake Amaretto Saronno
- Semi Sweet Chocolate Chips
- Blanched Almonds
- Amaretto Di Saronno Liqueur
- Unflavored Gelatin
- 2 tablespoons cold water
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup whole milk
- 4 large egg whites
- Heavy Cream
- Approximately 20 ladyfingers
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How to Make Chocolate Mousse Cake Amaretto Saronno
- Melt the chopped bittersweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Dip the bottom half of the almonds into the melted chocolate. Place them on wax paper to cool and set.
- Gradually stir the Amaretto into the remaining melted chocolate. Set aside.
- In a small saucepan, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- Whisk together the egg yolks and sugar until pale and thick.
- Gradually whisk in the milk until combined.
- Stir in the bloomed gelatin and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5 minutes). Do not boil.
- Pour the mixture through a fine-mesh sieve into a bowl and chill until the mixture mounds slightly when spooned (about 30-45 minutes).
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the chilled custard mixture.
- Whip the heavy cream until soft peaks form. Remove 1 cup of whipped cream and set aside for decorating.
- Gently fold the remaining whipped cream into the chocolate mixture.
- Line the bottom and sides of an ungreased 9-inch springform pan with ladyfingers.
- Pour the chocolate mixture into the prepared pan.
- Chill until firm (at least 4 hours, or preferably overnight).
- When ready to serve, carefully remove the sides of the springform pan.
- Pipe rosettes of the reserved whipped cream around the outer edge of the cake.
- Press the chocolate-dipped almonds into each rosette.
- Chill for 15-20 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
123g
Fat
71g
Carbs
17g
