Chocolate And Amaretto Mousse In Almond Lace Bowls Recipes

Steps:

• For the mousse: Use the double boiler method to melt the chocolate. Fill a pot with approximately 2 inches of water and bring to a simmer over medium-low heat.
• Place the chocolate in a heatproof bowl on top of the pot, making sure the bowl does not touch the water in the pot. Heat, stirring with a spatula, until the chocolate is melted, smooth and shiny. Allow to cool for 5 minutes.
• Meanwhile, pour the cream into a bowl and whip with a handheld mixer until soft peaks form. Carefully fold the chocolate into the cream until fully incorporated. Add the mousse to a pastry bag or resealable plastic bag. Refrigerate for 30 minutes to set.
• For the cookie bowls: Preheat the oven to 350 degrees F. Spray nonstick cooking spray into the cups of a 12-cup standard muffin tin.
• Press about 2 1/2 tablespoons of cookie dough into each cup of the muffin tin, pressing the dough in the bottom and up the sides. Bake until the edges are golden brown but the centers are still soft, 14 to 16 minutes. If the centers of the cookie cups don't fall a bit when you remove the tin from the oven, use the bottom of a measuring cup or a small bowl to press the centers down. Cool in the tin for 5 minutes.
• When ready to enjoy, pipe the mousse into each cookie bowl and top with berries and shaved chocolate if desired.

Steps:

• In a heavy saucepan gently combine sugar and water, avoiding getting sugar up the walls of the pan. Boil, brushing down sides of the pan if necessary until it becomes a light colored caramel. Dip bottom of saucepan into ice water to stop the cooking. Let cool slightly until caramel falls off a spoon in a slow stream. Spread sliced almonds on a sheet pan. Drizzle caramel over sliced almonds in a lacy fashion to form a fat triangle shape. Let cool. Lift off sheet pan and store in an airtight container.;

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.

Steps:

• Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with a silicone baking mats or parchment paper.
• In a medium pan over medium heat, melt together the butter, brown sugar, and corn syrup. Stir until completely combined, then turn off the heat and add the flour, almonds, and vanilla and stir until incorporated.
• Let cool for 1 minute, then scoop tablespoons of the batter onto the prepared baking sheets, 3-4 per pan with plenty of space between for the cookies to spread during baking.
• Bake the cookies for 7-10 minutes, or until they have tripled in size and almost stopped bubbling.
• Remove from the oven and let cool for 30-60 seconds, until cool enough to touch, but still pliable. Drape each cookie over a cup of an inverted muffin tin, then use your hands to shape around the cups. Let cool for 1-2 minutes, until firm.
• Remove the cups from the muffin tin. If not using immediately, store in an airtight container at room temperature for up to 1 week.
• To serve, fill each cup with a scoop of ice cream and drizzle with chocolate sauce.
• Enjoy!