Cook’s notes: "Recipe serves 6-8 depending on the size of the glass. There are several options for serving this dessert: small wine/parfait glasses or dark chocolate edible party cups available at some stores in the baking aisle. Amaretto is the piece de resistance elevating this dessert to a whole new level." - Sue Ready
HAPPY VALENTINE'S DAY!
- 4 egg yolks
- ¼ cup sugar
- 2 cups whipping (heavy) cream, divided
- 1 cup white baking chips
- 2-3 TB. Amaretto or 1 tsp. almond extract
- Optional garnishes: chocolate curls, toasted coconut and almonds, raspberries, valentine cupcake sprinkles
Beat egg yolks in small bowl on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir half of the cream into egg yolk mixture, then stir all of the mixture back into hot cream in saucepan.
Whisk together, cook over low heat about 5 minutes. Stir constantly until mixture thickens (do not let it boil). Stir baking chips into hot cream mixture until melted. Add 2-3 tablespoons of Amaretto or 1 tsp. almond extract. Mix well, place creamed mixture in a bowl, Cover with wax paper and refrigerate 1 hour.
Beat remaining 1 cup whipping cream in a chilled medium bowl on high speed until stiff. Fold refrigerated white chocolate cream mixture into whipped cream. Spoon mousse into parfait/wine glasses or edible chocolate party cups.
Store dessert in refrigerator lightly covered with a sheet of wax paper.