In a meduim size mixing bowl, combine almond based liqueur, egg yolks, sugar and almond paste. My by hand with the back of a spoon until well blended. Set aside.
In a double boiler over meduim heat, combine half and half and chopped chocolate. Heat only long enough to melt chocolate. When chocolate is melted, sift in coco powder and mix well. Increase heat and bring sauce to a simmer. Add a few tablespoons of chocolate mixture to egg mixture until both mixtures are combined. Return combined sauce to double boiler, cook for 3 to 5 minutes-do not boil. Sauce will be creamy. Remove from heat and place top of double boiler in an ice bath and stir sauce until cool.
Whip heavy cream and fold into cooled chocolate mixture. Fill individual champange glasses with mousse and refrigerate til firm. Serve with additional whipped cream and garnish with mint leaves and shaved chocolate.
Originally Submitted
10/6/2010
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