White chocolate & almond mousse

Name: White chocolate & almond mousse
Prep time: 15 min
Cook time: 5 min
Yield: 4
Ingredients: 1 x 180g pkt good-quality white chocolate, finely chopped; 2 tablespoons Amaretto liqueur or 2 teaspoons almond essence; 3 eggs, separated; 1 x 300ml container thickened cream; 70g (1/3 cup) caster sugar; 25g (1/4 cup) flaked almonds

White chocolate mousse becomes extra special with flaked almonds and Amaretto liqueur.

0:15

To prep

0:05

To cook

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Australian Good Taste

Australian Good Taste - November 2004 , Page 66
Recipe by Amanda Kelly

Photography by Con Poulos

Ingredients
Nutrition

Equipment

Medium heatproof bowl, large metal bowl and a large glass bowl

Ingredients

1 x 180g pkt good-quality white chocolate, finely chopped
2 tablespoons Amaretto liqueur or 2 teaspoons almond essence
3 eggs, separated
1 x 300ml container thickened cream
70g (1/3 cup) caster sugar
25g (1/4 cup) flaked almonds

Energy 2950kJ	Fat saturated 29.00g
Fat Total 50.00g	Carbohydrate sugars 49.00g
Carbohydrate Total 49.00g	Dietary Fibre 1.00g
Protein 12.00g	Cholesterol 251.00mg
Sodium 123.98mg

All nutrition values are per serve.

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Method

Step 1
Place chocolate and liqueur or essence in a medium heatproof bowl and place over a saucepan of simmering water (make sure bowl doesn't touch the water). Use a metal spoon to stir for 5 minutes or until chocolate melts and is smooth.
Step 2
Remove from heat and set aside for 5 minutes to cool. Add egg yolks and stir with a metal spoon until well combined.
Step 3
Use an electric beater to beat the cream in a large metal bowl until soft peaks form. Use a metal spoon to fold the cream into the chocolate mixture.
Step 4
Use a clean electric beater to beat the egg whites in a large clean, dry glass bowl until soft peaks form. Gradually add the sugar and beat until sugar dissolves. Fold half the egg white mixture into chocolate mixture until just combined. Repeat with the remaining egg white mixture.
Step 5
Place half the mousse in a piping bag with a 2cm-diameter fluted nozzle. Pipe among 2 espresso cups. Place the cups on a tray. Repeat with the remaining mousse. Cover loosely with plastic wrap and place in the fridge for 4 hours to set.
Step 6
Meanwhile, place a non-stick frying pan over medium heat. Add the almonds and cook, stirring, for 2 minutes or until toasted. Remove from heat.
Step 7
Sprinkle mousse evenly with almonds and serve immediately.