Chocolate Mousse and Amaretti

Chocolate Mousse with Chocolate Amaretti
Chocolate Mousse and Amaretti

How was Valentine’s Day, Sweetnesses?!
Here’s that recipe I referenced on Instagram. You can easily pipe the mousse into wine glasses and top with chopped amaretti cookies or vice versa. You can make this 3-4 hours prior to serving time.
Chocolate Amaretti Cookies2 cups blanched ground almonds (almond flour), sifted1 cup granulated sugar3 Tablespoons dutch cocoa (regular fine, but dutch is better)2 large egg whites1/2 teaspoon vanilla extract1/2 teaspoon almond extractconfectioner’s sugar
1. In a medium to large bowl, whisk together the almond flour, sugar, and cocoa.2. In a separate bowl, whip the egg whites to medium-stiff peaks.3. Add the beaten egg whites to the dry ingredients, and combine until dough comes together as a soft sticky mass. At first, it may appear as though there aren´t enough egg whites to moisten the dry ingredients, but just keep at it. It will come together. Love it when my baking/cooking instructions serve as life instructions (o:4. Once the dough comes together, I like to roll 3/4-1oz balls (use a standard size cookie scoop) with powdered sugar dusted hands. I then wrap the rolled cookie dough balls in plastic wrap, and put them in the refrigerator. You can leave them in the fridge up to 48 hours, or just until the oven is heated.
When you’re ready, preheated your oven to 300 degrees Farenheit. Stack 2 cookie sheets together and line the top one with parchment paper, or a silicone mat. Stacking prevents burnt or over-browned bottoms.
Cookies will keep up to 4 days in sealed container.
Meanwhile, make the mousse…

CHOCOLATE MOUSSEmakes slightly more than 4 four ounce glasses of mousse
2oz (roughly 1/4 cup) dark chocolate (not chips!)3 Tablespoons heavy cream1 tsp powdered gelatin3/4 cup heavy cream, whipped to stiff peaks
1. Combine the chocolate and 3 Tablespoons of heavy cream in a medium heatproof bowl over a pot of simmering water. Make sure the water isn´t touching the bowl. 2. While we wait on that to melt, sprinkle the gelatin over 1 tablespoon of water. Be certain that all of the gelatin powder is saturated. If not, sprinkle a few drops of water over any dry spots. 3. When the chocolate has melted, stir with a rubber spatula to fully combine the cream with the chocolate. 4. Add the gelatin to the mixture, and stir to combine.5. Fold the whipped cream into the chocolate mixture. 6. Spoon or pipe the mousse into your desired cups, glasses, or whatever you´ve chosen.
Montage1. Use your cookies any way you wish. Crumble them on top, or put them at the bottom of the glass. Use them whole! Layer alternately with the mousse. It will be delicious either way.
Enjoy!

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Tristen

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