Chocolate Mousse Cake - Amaretto Saronno

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 6 ounces real semi-sweet chocolate chips
• 18 whole blanched almonds
• 1/2 cup amaretto di saronno liqueur
• 1/2 ounce unflavored gelatin (2-knox)
• 1/4 cup water
• 4 egg yolks
• 1/3 cup sugar
• 2 cups milk
• 4 egg whites, stiffly beaten
• 1 cup heavy cream, whipped
• 2 (6 ounce) packages ladyfingers, split

Recipe

• 1 melt chocolate in double boiler. dip botton half of almonds into chocolate. place on wax paper to cool.
• 2 gradually stir amaretto into remaining chocolate. set aside.
• 3 in sauce pan, combine gelatin and water.
• 4 stir in egg yolks, sugar and milk. stir over low ehat until mixture thickens slightly and coats a metal spoon. chill until mixture mounds.
• 5 fold in egg whites. remove 1 cup of the whipped cream and set aside for decorating.
• 6 fold remaining cream mixture into chocolate mixture. chill until mixture mounds.
• 7 line the bottom and sides of an ungreased 9 inch spring form pan with ladyfingers. pour in chocolate mixture. chill until firm.
• 8 when ready to serve, remove sides of pan and pipe rosettes of reserved cream around outter edge of cake. press chocolate almonds into each rosette. chill until ready to serve.