Black Velvet Mousse with Amaretto Cream

This decadent dessert is the perfect Valentines splurge.

Amy Richardson shares how to make a rich, Black Velvet Mousse.

Black Velvet Mousse
3 oz Extra Dark Chocolate pieces, 63%
1/4 cup heavy cream
1 tbsp Black Cocoa
1 tbsp sugar
1 tsp butter
1/2 tsp vanilla
1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla

Place chocolate pieces in a medium sized bowl. Set aside.

In a small saucepan, whisk together, sugar and cocoa. Whisk in 1/4 cup heavy cream, add butter, and whisk over medium heat until it just comes to a boil. Pour over chocolate and add vanilla. Let it sit for about 5 minutes, then stir until smooth.

Whip 1/2 cup heavy cream, powdered sugar and vanilla, to soft peaks.

Take a small amount of whipped cream and gently fold into chocolate mixture to lighten. Add remaining cream in a couple batches folding until even. Spoon into martini glasses, smoothing top to finish and refrigerate for at least 2 hours.
Amaretto Cream
1/2 cup heavy cream
2 tbsp powdered sugar
1/4 tsp vanilla
1/8-1/4 tsp almond extract

With an electric mixer, beat all ingredients until soft peaks.

To Serve:

Top mousse with a dollop of cream, and garnish with fresh raspberries and mint. Makes 2 servings.

Find more recipes from Amy on Instagram @greattastebuds

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