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Chocolate Amaretto Mousse Recipe

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This recipe for Chocolate Amaretto Mousse, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen
Added: Thursday, October 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
11" springform pan will require you to multiply ingred. by 1.5

 

 

 

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