Best Hazelnut Amaretto Mousse Recipes

AMARETTO CHOCOLATE MOUSSE

Steps:

• Combine watr and 2 TB sugar in a small heavy saucepan; bring to a boil, and stir until sugar dissolves. Remove from heat, add chocolate, and cover. Let mixture stand 5 mintues or until chocolate melts. Cool.
• Beat egg whites (at room temperature) until foamy. Add cream of tartar and 2 tB sugar, 1 TB at a time, beating until stiff peaks form. Set aside.
• Add egg yolks to chocolate mixture; beat until smooth. Stir in Amaretto. Fold abotu 1/4 of the egg white mixture into chocolate mixture; fold chocolate mixture into remaining egg white mixture. Spoon mousse into 2 dessert dishes and chill. To serve, garnish each serving with an almond slice, if desired.

CHOCOLATE AND AMARETTO MOUSSE IN ALMOND LACE BOWLS

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.

HAZELNUT CHOCOLATE MOUSSE

Steps:

• Arrange a rack in the middle of the oven and preheat to 350°F. Arrange the hazelnuts in a single layer on a baking sheet and toast until golden, 10 to 12 minutes. Lay a tea towel out flat and transfer the hot toasted nuts onto it. Fold the edges of the towel over to cover the nuts and gently roll them to loosen the skins. Reserve about 1/4 cup nuts for the garnish and transfer the rest to the bowl of a food processor. Process the nuts, scraping the sides down, until a smooth paste forms, about 2 minutes.
• In a large bowl, mix the cream cheese with a wooden spoon or rubber spatula until smooth. Add the liqueur and chocolate and set aside.
• In a medium bowl, whisk together the eggs. In a medium pot over moderate heat, combine the nut paste, the milk, and sugar. Warm to just below the boiling point, then slowly whisk a few splashes of the hot milk into the beaten eggs. Add the warmed egg mixture to the pot and return to moderately low heat. Stir constantly, until it thickens and holds a slight ribbon when stirred, about 2 minutes.
• Pour the hot egg-milk mixture into the bowl with the chocolate mixture and whisk until smooth. Nest the bowl in an ice water bath and stir until cool but still easy to stir, 5 to 8 minutes. (Or, chill the mixture in the refrigerator, stirring occasionally, until cool, about 45 minutes.)
• Using a large wire whisk or an electric mixer, whip the cream until it holds distinct peaks. Fold about one-third of the cream into the chocolate mixture to lighten it, then gently fold in the remaining two-thirds until just incorporated. Transfer the mousse to individual dishes or 1 large serving dish and chill, loosely covered, at least 1 hour. Before serving, roughly chop the reserved 1/4 cup toasted hazelnuts and use them to garnish each portion.
• The MOUSSE can be prepared and refrigerated, loosely covered, up to 1 day ahead.

ALMOND AMARETTO MOUSSE

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.