Chocolate and Amaretto Mousse in Almond Lace Bowls
- For the chocolate and amaretto mousse
- 1/2 cup double cream
- 1 cup good-quality dark chocolate, shaved
- 2 large eggs, separated
- 2 tablespoons amaretto liqueur
- 1/4 cup raw sugar, pulverized
- For the almond lace bowl
- 1/2 cup unsalted butter
- 1/2 cup golden syrup
- 1/2 cup brown sugar
- 2/3 cup plain flour
- 1/2 cup almonds, ground
For the chocolate and amaretto mousse: Heat the cream in a small pot over medium heat. Once it starts to steam, remove from the heat and whisk in the chocolate until melted. Let cool. Carefully add the cooled chocolate cream, 2 tablespoons at a time, into a bowl with the egg yolks, mixing continuously. Stir in the amaretto. Beat the egg whites and sugar in a bowl to form a meringue, and then fold into the chocolate mixture. Cover and refrigerate 1 hour.
For the almond lace bowls: Combine the butter, corn syrup and sugar in a pot over medium heat until simmering. Whisk together the flour and almonds, and then stir into the butter mixture, 1 minute. Transfer to a bowl and refrigerate covered, 1 hour.
Preheat the oven to 350 degrees F.
Scoop tablespoons of batter and roll into balls. Place 3 inches apart on a parchment paper-lined baking sheet (only 4 balls per row), and bake until golden, 10 minutes. Let cool until they can be touched, but are still warm enough to be pliable. Place on top of a small inverted bowl to shape, and then let cool until hardened completely, 2 minutes.
Transfer the chocolate mousse to a piping bag and pipe into the almond lace bowls. Garnish with toasted almonds.