Best Chocolate Amaretti Custard With Fresh Fruit Recipes

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BING CHERRY-AMARETTI FOOL



Bing Cherry-Amaretti Fool image

When Bing cherries are in season, I make this fruity custard-style fool. The sweet cherries and whipped cream balance perfectly with the sour cream. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 envelope unflavored gelatin
1/3 cup cold water
1 cup sour cream
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups coarsely chopped fresh Bing or other dark sweet cherries, divided
1 cup heavy whipping cream
1 cup coarsely crushed amaretti cookies (about 16 cookies)
Optional toppings: Fresh mint leaves, Bing cherries and additional crushed amaretti cookies

Steps:

  • In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes., Place sour cream, sugar, lemon juice, extracts, 1 cup cherries and gelatin mixture in a blender; cover and process until cherries are pureed. Transfer to a large bowl., In a small bowl, beat cream until soft peaks form. Remove 1/2 cup whipped cream; reserve for topping. Gently fold remaining whipped cream into cherry mixture. Fold in crushed cookies and remaining chopped cherries. Divide mixture among 8 dessert dishes. Refrigerate at least 2 hours., Serve with reserved whipped cream and optional toppings as desired.

Nutrition Facts : Calories 323 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 26mg sodium, Carbohydrate 36g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE AMARETTI CAKE



Chocolate Amaretti Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for sifting

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
  • Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
  • Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
  • Transfer the cake to a platter. Sift the cocoa powder over and serve.

AMARETTO CUSTARD



Amaretto Custard image

Asking for different custard recipes, which my dad just loves, I was given this recipe. I have not tried it, but it looks really good!

Provided by michEgan

Categories     Dessert

Time 50m

Yield 1 pie

Number Of Ingredients 8

16 ounces half-and-half
2 1/2 ounces granulated sugar
5 egg yolks
1 pinch salt
1 ounce Amaretto
1/2 teaspoon vanilla flavoring
1/4 teaspoon almond flavoring
1 1/2 ounces almond paste

Steps:

  • Warm Half& Half.
  • Place sugar, egg yolks, salt, Amaretto, vanilla flavor, almond flavor, and almond paste in another bowl, mix well.
  • Mix the Half& Half with egg yolk mixture.
  • Pour mixture through a sieve.
  • Pour mixture into well-buttered and sugared ceramic molds.
  • Bake at 350 degrees in water bath for about 45 minutes or until set.
  • Cool, unmold, and serve with fresh sliced fruit, fruit sauce, caramel sauce, or whipped cream.
  • Yield: four servings.

Nutrition Facts : Calories 1324.6, Fat 85, SaturatedFat 41, Cholesterol 997.9, Sodium 382.6, Carbohydrate 114.8, Fiber 2.2, Sugar 88.3, Protein 29.6

CHOCOLATE-AMARETTI CUSTARD WITH FRESH FRUIT



Chocolate-Amaretti Custard with Fresh Fruit image

(BONET) This Piedmont specialty is made with two of the region's best-known products: chocolate and amaretti cookies. Begin preparing the dessert a day before serving. A slightly sparkling, floral and fruity Moscato d'Asti would complement it beautifully.

Yield Makes 8 servings

Number Of Ingredients 11

1/2 cup sugar
1/2 cup water
3 cups whole milk
2/3 cup unsweetened cocoa powder
2/3 cup sugar
1/4 cup dark rum
4 large egg yolks
2 large eggs
1 cup coarsely chopped amaretti cookies (Italian macaroons)
2 large navel oranges, peel and white pith removed
2 1/2 cups assorted berries

Steps:

  • Preheat oven to 350°F. Stir 1/2 cup sugar and 1/2 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Carefully pour caramel into 5-cup ring mold. Using pastry brush, quickly brush caramel up sides of mold. Cool.
  • Whisk 1 cup milk and cocoa in large bowl until cocoa dissolves. Whisk in remaining 2 cups milk, 2/3 cup sugar, rum, egg yolks and eggs. Stir in amaretti cookies. Pour custard into caramel-lined mold.
  • Place mold in large roasting pan. Add enough warm water to roasting pan to come halfway up sides of mold. Cover pan and ring mold with foil and bake 20 minutes. Remove foil and bake until crust forms on top of custard and center 1 inch still moves when mold is gently shaken, about 35 minutes (do not overbake or custard will curdle). Transfer mold to rack and cool completely. Cover and chill overnight.
  • Using small sharp knife, cut oranges between membranes to release segments. Run knife around sides of mold. Place plate atop mold. Invert custard onto plate, shaking gently to loosen and letting caramel run over custard. Remove mold. Arrange fruit in center of custard.

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