Ethereal Amaretto Almond Fudge Mousse

Allergens

Nuts, Dairy

Ingredients

• 1. 1 cup (230g) sugar
• free dark chocolate, chopped 2. 1/4 cup (60ml) Amaretto liqueur 3. 1 1/2 cups (360ml) heavy cream, divided 4. 1/4 teaspoon sea salt 5. 1/2 cup (60g) blanched almonds, toasted and coarsely chopped 6. Fresh berries for garnish

Instructions

1. In a double boiler, gently melt the chocolate, stirring occasionally until smooth. Remove from heat and let it cool slightly.
2. In a small bowl, whisk together Amaretto liqueur and 1/4 cup (60ml) of heavy cream until well combined. Pour this mixture into the melted chocolate, stirring until fully incorporated.
3. In another bowl, whip remaining 1 1/4 cups (300ml) heavy cream with salt to stiff peaks. Fold the whipped cream gently into the chocolate mixture.
4. Fold in coarsely chopped almonds, reserving a few for garnish.
5. Divide mousse among individual serving dishes and refrigerate until set, about 2 hours.
6. Before serving, garnish with fresh berries and reserved almonds.

Chef’s Insight

The balance between the bittersweet chocolate and nutty almond creates a symphony that dances upon your palate, evoking a warm Italian sunset.

Notes

This recipe is suitable for those following a Keto or low-carb diet.