Mousse Al Cioccolato E Amaretto Disaronno Recipe

Melt chocolate and butter

Place chopped dark chocolate and butter in a heatproof bowl. Set the bowl over a saucepan of barely simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (2–3 minutes).

Temper yolks and sugar

In a medium bowl, whisk the egg yolks with 50 g granulated sugar until pale and slightly thickened, about 2–3 minutes. Slowly whisk about one-third of the melted chocolate into the yolk mixture to temper, then fold the tempered yolks back into the remaining chocolate until homogeneous.

Add Amaretto

Whisk in the Amaretto Disaronno until fully incorporated. Set the chocolate-yolk mixture aside to cool to room temperature (but not set), about 10–15 minutes.

Make Italian-style meringue (stabilizer)

Combine 30 g granulated sugar with 15–30 ml water in a small saucepan and bring to a simmer until sugar dissolves. Heat to 115–120°C (soft-ball stage) if using a thermometer. Meanwhile, whisk the 3 egg whites with a pinch of salt to soft peaks. When the syrup reaches temperature, pour it in a thin stream into the whisked egg whites while continuing to whisk at medium-high speed. Whisk until the meringue is glossy and slightly cooled to warm (about 3–4 minutes). Fold the warm meringue gently into the cooled chocolate mixture in two additions, making sure to keep as much air as possible.

Whip the cream

In a chilled bowl, whip the cold heavy cream with 15 g icing sugar to soft peaks. Do not overwhip; it should be light and airy. Fold one-third of the whipped cream into the chocolate-meringue mixture to loosen it, then fold in the remaining cream gently in two additions until uniformly combined and no streaks remain. The final mousse should be smooth and airy.

Portion and chill

Spoon or pipe the mousse into 6 serving glasses or ramekins (about 150–170 g mousse per serving). Smooth the tops. Refrigerate for at least 3 hours, preferably 4 hours, until set and chilled.

Just before serving, dust each mousse with a light sprinkle of cocoa powder, place one whole amaretti cookie on the side or partially inserted, and scatter dark chocolate shavings on top. Serve chilled.