Elegant Amaretto-Chocolate Mousse
- 1 (6 oz.) pkg. semi-sweet chocolate morsels
- 18 whole blanched almonds
- 1/2 c. Amaretto
- 2 envelopes unflavored gelatin
- 1/4 c. water
- 4 eggs, separated
- 1/3 c. sugar
- 2 c. milk
- 2 c. whipping cream, whipped and divided
- 2 (3 oz.) pkg. ladyfingers, split
- Place chocolate in top of a double boiler.
- Bring water to a boil.
- Reduce heat to low and cook until chocolate melts.
- Dip larger end of each almond into chocolate and place on a waxed paper lined cookie sheet.
- Chill until chocolate is firm.
- Gradually stir Amaretto into remaining melted chocolate; set aside.
- Combine gelatin and water in a medium saucepan.
- Beat egg yolks slightly; stir into gelatin mixture.
- Add sugar and milk, mixing well.
- Cook over low heat, stirring until slightly thickened.
- Remove from heat and stir in chocolate mixture.
- Chill until consistency of unbeaten egg white.
semisweet chocolate morsels, almonds, unflavored gelatin, water, eggs, sugar, milk, whipping cream, ladyfingers
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053653 (may not work)