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Chocolate Mousse Cake (Saronno)

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

6  oz  Chocolate chips
18    Unblanched almonds
1/2  c  Amaretto di saronno liqueur
2    Envelopes unflavored gelatin
1/4  c  Water
4    Egg yolks
1/3  c  Sugar
2  c  Milk
4    Egg whites, stiffly beaten
2  c  Heavy cream, whipped
2  pk  Ladyfingers, split

Recipe by: (Christine King x4426) Melt the chocolate chips over hot water, stirring. Dip the bottom half of each almond into the chocolate, and place them on waxed paper. Chill the dipped almonds. Gradually stir the Amaretto into the remaining chocolate, and set the mixture aside. In a saucepan combine the gelatin and water. Stir in the sugar, egg yolks and milk. Stir over low heat until the mixture thickens slightly and coats a metal spoon. Stir in the chocolate mixture. Chill until the mixture mounds-- but not too long, it gets too stiff! Fold in the beaten egg whites. Set aside 1 cup of the whipped cream to decorate the top, and fold the rest of the whipped cream into the chocolate mixture. Chill. NOTE: At this point the chocolate mixture can be spooned into parfait glasses and served with whipped cream: a less glamorous but quite delicious dish. Line the bottom and sides of an ungreased 9-inch springform pan with split ladyfingers, standing them upright with tops outward around the edge. Pour in the chocolate mixture. Chill until firm. When you're ready to serve this, unmold it carefully onto the serving plate. Pipe on 18 rosettes of whipped cream, and press a chocolate almond into each rosette. Refrigerate leftovers immediately.

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