"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Amaretto Mousse, by Maureen, is from The Shanahan Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 2 T. sugar 2 T. almonds 1 chocolate "Ready Crust" Mousse: 12 oz. semi sweet morsels 3/4 c. evap skim milk 1/2 c. eggbeaters 1/4 c. Amaretto liquor 1 T. almond extract 5 egg whites 2 T. sugar
Topping: 6 oz. semi sweet morsels 1/2 c. evap skim milk 3 T. eggbeaters 2 T. Amaretto liquor 1 tsp. almond extract
Crust: Process sugar & almonds to fine grain but not puree. Add crust & blend well. Press into 9" spring form pan. Bake 350 degrees 7 min. Set aside.
Mousse: Place morsels in processor. Bring milk to boil, begin processing & pour hot milk down feeder tube. Add eggbeaters, Amaretto & almond extract. Set in freezer while you beat egg whites and sugar until stiff. Fold chocolate mix into egg whites. Pour into crust. Freeze.
Topping: Place morsels in processor. Bring milk to boil, begin processing & pour hot milk down feeder tube. Add eggbeaters & rest of topping ingredients. Cool slightly. Pour over mousse, freeze.
Place in refrig. at beginning of dinner/main course to allow easy cutting for dessert.
11" springform pan will require you to multiply ingred. by 1.5
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.