Amaretto Mousse Recipes

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.

Steps:

• Mix hazelnut spread with melted chocolate or cocoa powder. Taste and adjust flavors and texture. Fold whipped cream into hazelnut mixture. Either layer mousse with alternating layer of crushed amaretto cookies or spoon mousse in a glass and just garnish with crushed amaretto cookies.

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.

Steps:

• Combine graham cracker crumbs and melted butter.
• Press into bottom and sides of a 9" springform pan and then chill.
• In a small saucepan, sprinkle the gelatin over the cold water.
• Let stand for one minute.
• Stir over low heat until dissolved, about 3 minutes.
• Put aside.
• Beat cream cheese and sugar until fluffy.
• Gradually add evaporated milk and lemon juice to cream cheese mixture.
• Beat until fluffy, about 2 minutes.
• Gradually beat the gelatin into cream cheese mixture along with liqueur and vanilla.
• Fold in the whipped cream.
• Pour into crust.
• Chill 8 hours or overnight.
• Garnish with chocolate sauce and berries, if desired.

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.

Steps:

• Place all the ingredients for the mousse in a food processor, and blend completely, about 2 minutes, scraping down the sides once or twice. Place in bowl, cover and chill while making the sauce.
• Wash raspberries; measure out 1 cup, and set aside. Place remaining berries, orange juice, lemon juice and sugar in food processor, and blend until smooth.
• Stir in the whole berries. Into each of four parfait glasses or small glass bowls, spoon about an inch of the mousse. Top with a couple of spoonfuls of raspberry sauce; repeat until the rim is reached, topping with raspberry sauce.

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

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.