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My mom had this recipe for a long time and never got around to making it. Very smooth, creamy dessert - works any time of the year. Of course, if you don't want to make it as a pie, just make the mousse filling and chill in wine glasses. The prep time does not include the chilling time for the pie to set.
- Beat the egg whites until peaks form.
- Beat in 1/4 cup sugar until the mixture is stiff and glossy.
- Mix yolks, milk, gelatin, the remaining sugar, and salt.
- Combine over low heat with the chopped chocolate.
- Heat, stirring constantly, until the mixture has combined, smoothed, and thickened.
- Remove from heat and add vanilla and amaretto.
- Whip the cream.
- Pour the chocolate mixture over the egg whites, folding to combine.
- Cool mixture; when cooled, fold in the whipped cream.
- Pour into the crust and refrigerate at least 4 hours before serving.
I went out to a nice restauraunt in metro atlanta, and for dessert I ordered the chocolate amaretto mousse. It was probably the best chocolate dessert I've ever tasted. When we had some friends overf one night I made this recipe but served it in cups instead of a pie crust. It was aMaZiNg! BETTER that at the restaurant. Of course everyone loved it.
We all liked this pie very much and it was a perfect ending to our Thanksgiving meal. The only suggestion I would have is to put the approximate length of time to cook the chocolate and how thick it should be (i.e. pudding consistency, etc). I'm thinking I was stirring for about 30 minutes, if not longer. The only change I made to the recipe was the crust. I made an oreo crust (36 oreo's and 1/2 c. melted butter, mashed together) instead. My DH loved the crust. We all agreed that the mousse was a bit too rich for our tastebuds. My DH rated this a 4 star b/c he said the mousse was just average. While my mom and I said it was above average we also only gave it 4 stars when comparing this recipe to our favorite bakery's chocolate amaretto mousse pie. It was great and if we couldn't get our other pie again, we would make this one as its substitute. Thanks again to a wonderful ending to our already wonderful Thanksgiving!
This was a really tasty pie. I was concerned about the safety of using raw eggs, so I called my county extension agent. She recommended throwing away the egg whites and using meringue poweder, instead. I followed her recommendations, and the pie turned out great. Thanks for the great recipe!