posted by Tootnoot 01-28-103 4:45 AM
Amaretto Mousses with Chocolate Sauce
115g/4oz amaretti, ratafia or macaroon biscuits
60ml/4 tbsp Amaretto di Sarono liqueur
350/12oz white chocolate, broken into squares
15g/1/2oz powdered gelatine, soaked in
45ml/3tbsp cold water
450ml/3/4 pint/1 7/8 cups double cream
For the Chocolate Sauce
225g/8oz dark chocolate, broken into squares
300ml/1/2 pint/1 1/4 cups single cream
50g/2oz/4 tbsp caster sugar
Lightly oil eight individual 120ml/4fl oz/1/2 cup moulds and line the base of each mould with a small disc of oiled greaseproof paper. Put the biscuits into a large bowl and crush them finely with a rolling pin.
Melt the Amaretto and white chocolate together gently in a bowl over a pan of hot but not boiling water (be very careful not to overhead the chocolate or it will begin to separate and go unpleasantly grainy). Stir well until smooth; remove from the pan and leave to cool.
Melt the gelatine over hot water and blend it into the chocolate mixture. Whisk the cream until it holds soft peaks. Gently fold in the chocolate mixture, with 60 ml/4tbsp of the crushed biscuits.
Put a teaspoon of the crushed biscuits into the bottom of each mould and spoon in the chocolate mixture. Tap each mould to disperse any air bubbles. Level the tops and sprinkle the remaining crushed biscuits on top. Press down gently and chill for 4 hours.
To make the chocolate sauce, put all the ingredients in a small saucepan and heat gently to melt the chocolate and dissolve the sugar. Simmer for 2-3 minutes. Leave to cool completely.
Slip a knife around the sides of each mould, and turn out on to individual plates. Remove the greaseproof paper from the bottom and pour round a little dark chocolate sauce.