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Chocolate Mousse with Amaretti and Savoiardi
Courtesy of Vicenzi,
www.vicenzi.com. Special thanks to Food Editore for photos and recipe development.
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This dessert looks hard to make, but isn't. Thanks to two wonderful ready-made Italian cookies - amaretti and savoiardi -most of the work is already done!
For the mousse:
4 ounces Italian dark chocolate, such as Perugina, Vanini or Venchi
4 tablespoons butter
4 egg yolks
1/2 cup sugar
1 teaspoon whisky or rum
1 cup cold whipped cream
For topping and to assemble:
2 tablespoons sugar
3 ounces Amaretto Vicenzi, hard amaretti cookies, finely crushed
3 tablespoons butter, melted
Pinch of ground cloves
Red pepper flakes
Pinch of cinnamon
8 Vicenzovo Savoiardi, ladyfingers
For the mousse:
Melt the chocolate and butter in a small bowl the microwave or over a double boiler.
In a separate bowl, beat the egg yolks and sugar until creamy. Beat in the melted chocolate and whisky until combined. Then fold in the whipped cream. Refrigerate until ready to serve.
For the topping:
In a small bowl mix together the sugar, amaretti crumbs, butter, cloves, red pepper flakes and cinnamon until well combined.
To assemble:
Arrange individual servings by placing 2 Vicenzovo Savoiardi on each serving plate. Top with a layer of the Vicenzi Amaretti mixture, then a layer of mousse and another layer of amaretti mixture.
Garnish with fresh or dried fruit, if you like.
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