Amaretto Chocolate Mousse Recipe
From:
Sante Fe School of Cooking: Flavors of the Southwest
, by
Susan Curtis and Nicole Curtis Ammerman
Makes:
6 servings
INGREDIENTS
- 4 ounces bittersweet chocolate, coarsely chopped
- 4 ounces semisweet chocolate, coarsely chopped
- 4 ounces Ibarra Mexican chocolate, coarsely chopped
- 2 eggs
- 2 tablespoons brown sugar
- 2 teaspoons Mexican vanilla
- 2 teaspoons amaretto
- Pinch of salt
- 1 1/2 cups heavy cream (or half-and-half)
INSTRUCTIONS
- In a blender, mix all ingredients except cream for 30 seconds.
- Heat cream until it just reaches the boiling point. With the blender running, pour in hot cream and blend for 1 minute.
- Pour the mixture into individual ramekins. Refrigerate until set, approximately 30 minutes.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
@geryon
I do think that added liquid did do something. Maybe some unflavored gelatin would help.
I made this last night, and it was delicious, but it failed to set. I did add a 1/3 cup of strong coffee--did that have something to do with it?