I was challenged to make something with caramel and Amaro Montenegro by a head chef in town! I wanted something light and decadent, perfect for summer (believe it or not it gets above freezing in Alaska). I came up with Mousse! Perfectly light, airy, and full of flavor, this boozy dessert will blow your mind.
Cheers!
Salted Dark Chocolate Caramel Amaro Mousse:
In a double boiler melt 1/4 pound dark chocolate pieces, I used 60% ghirardelli chocolate. Once melted add 3 tablespoons of butter, 3 tablespoons of Amaro Montenegro, 1 tablespoon of caramel, and whisk together. Add 3 egg yolks one at a time whisking constantly until incorporated and let cool.
Add 3 egg whites to a mixing bowl with 1 tablespoon confectioners sugar and 2 teaspoons pink Himalayan salt and mix until stiff peaks form.
Transfer the whipped egg whites to the chocolate amaro sauce and fold it in with a spatula. Transfer to the serving cups and place in the refrigerator until set. This recipe made 5 individual servings.
