Chocolate Mousse Cake (Saronno)
Amaretto di saronno liqueur
Envelopes unflavored gelatin
Recipe by: firstname.lastname@example.org (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
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
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
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.