Amaretto-Infused Dark Chocolate Mousse with Raspberry Macaroon

Allergens

Eggs, Almonds

Ingredients

• 1. 6 oz dark chocolate (85% cocoa) 2. 4 large eggs, separated 3. 1/4 cup Amaretto liqueur 4. 1/2 cup heavy cream 5. 1/4 cup granulated sugar 6. 1/2 cup almond flour 7. 2 tablespoons powdered sugar 8. 1/2 teaspoon red food coloring 9. 1/4 teaspoon almond extract 10. Pinch of salt

Instructions

1. In a double boiler, melt the dark chocolate and set aside to cool slightly.
2. In a separate bowl, whisk egg yolks with Amaretto liqueur until well combined.
3. Beat heavy cream to soft peaks and fold it into the cooled, melted chocolate.
4. Slowly add the Amaretto infused egg yolk mixture to the chocolate cream mixture, stirring constantly.
5. In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mousse.
6. Chill the mousse in the refrigerator for at least 30 minutes to set.
7. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
8. In a bowl, mix almond flour, powdered sugar, and almond extract. Gradually add water, drop by drop, until a dough forms. Add food coloring for the pinkish hue.
9. Pipe small rounds of dough onto the prepared baking sheet, leaving space between each macaroon.
10. Bake for 12 15 minutes or until the macaroons rise and develop feet. Allow them to cool completely.

Chef’s Insight

To achieve the perfect meringue, ensure that all utensils and bowls are grease-free before whipping egg whites.

Notes

The dark chocolate mousse can be prepared without Amaretto liqueur for a non-alcoholic version.