Chocolate Amaretto Mousse Cake

  • 1 - 12 oz. package semisweet chocolate chips
  • 2 envelopes unflavored gelatine
  • 1/4 cup water
  • 4 egg yolks, slightly beaten
  • 1/3 cup granulated sugar
  • 2 cups heavy cream
  • Additional whipping cream for topping
  • 1/2 cup almond (Amaretto) liqueur
  • 1 cup heavy whipping cream
  • 4 egg whites, stiffly beaten
  • 3 packages ladyfingers
  • Sliced almonds image placeholder

Line bottom and sides of 12-inch springform pan with ladyfingers.

Melt chocolate in double boiler, combine gelatine, water, egg yolks, sugar, and 2 cups heavy cream. Bring this mixture to a light boil. Remove from heat and add melted chocolate and liqueur. Put into the refrigerator for 30 minutes.

Fold 4 beaten egg whites and the remaining whipped cream. Pour into prepared pan and allow to set for 4 hours.

To serve, remove from pan, cover top with whipped cream and the almonds.

Servings: 8
Submitted by: Recipe Group Member
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