dark chocolate toblerone and amaretto mousse

14 January 2014

Post image for dark chocolate toblerone and amaretto mousse

January. The month of detoxing, diets and denial. Aren’t you sick of hearing about it? Frankly, if you don’t know by now how to eat a balanced diet that incorporates all the major food groups, it’s not for me to try to tell you.

Let’s start the year as we mean to go on, with chocolate and alcohol – in moderation of course.

You can’t go wrong with dark chocolate Toblerone. I also use it in my world peace cookies and they’re always a winner. And since an amaretto sour is one of my all time favourite drinks, I thought it would be worth trying this combo.


Dark Chocolate Toblerone and Amaretto Mousse

200g dark chocolate Toblerone, broken into pieces
120ml warm water
3 large eggs, separated
a shot of amaretto
40g caster sugar

Put the chocolate and warm water in a heatproof bowl and set the bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Keep the heat very low and let the chocolate melt slowly, stirring occasionally.

Remove the chocolate from the heat and stir until it’s smooth and glossy. Allow to cool for a few minutes, then stir in the 3 egg yolks and amaretto.

In a clean bowl, whisk the egg whites until they form soft peaks. Add one third of the sugar, whisk; add sugar, whisk; add sugar, whisk until the whites are glossy.

Using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it, then carefully fold in rest using a light touch – you don’t want to remove all that soft and fluffy air, which will make the mousse light.

Divide the mousse between 150ml ramekins or glasses and chill for at least 2 hours.

Serves 6.

Related Posts with Thumbnails

Leave a Comment

Previous post:

Next post: