Chocolate and amaretto mousses with raspberry sauce
Rich chocolate mousse infused with amaretto, paired with a tangy, silky raspberry sauce for an elegant dessert.
Updated : 06 October, 2025
Easy
More than 1 hour.
Ingredients
For the mousses
150 grams
Milk chocolate
2 tablespoon
Amaretto
3
Egg yolks
3
Egg whites
For the raspberry sauce
150 grams
Raspberry
1 tablespoon
Amaretto
2 tablespoon
Orange juice
1 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the chocolate in a heatproof bowl set over a saucepan of gently simmering water, ensuring the water does not touch the bowl. Allow the chocolate to melt, then let it cool slightly. Stir in the amaretto and egg yolks, whisking to combine.
Step 2
In a separate bowl, whisk the egg whites with an electric hand whisk until thick and foamy. Stir one tablespoon of the egg whites into the chocolate mixture to loosen it, then gently fold in the remaining egg whites, taking care to retain as much air as possible. Divide the mousse between four ramekins or glasses and chill in the fridge for at least 4 hours.
Step 3
For the raspberry sauce, soak eight raspberries in amaretto for decoration. Heat the remaining raspberries with orange juice in a saucepan, adding caster sugar to taste. Cook gently until the raspberries collapse, then strain through a fine sieve to remove seeds. Return the smooth sauce to the pan and heat for another minute or two until slightly reduced.
Step 4
To serve, top each chocolate mousse with the amaretto-soaked raspberries and drizzle with the raspberry sauce.