Amaretto Chocolate Mousse
|Unflavored gelatin||7 Gram|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Dutch process cocoa powder||1⁄3 Cup (5.33 tbs)|
|Amaretto/Other almond flavored liqueur||2 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
Combine gelatin and 1/2 cup milk in a medium saucepan, stirring well let stand 1 minute.
Cook over medium heat, stirring constantly, 1 minute or until gelatin dissolves.
Combine remaining 1 cup milk and egg yolks, beating well.
Add yolk mixture, 1/4 cup sugar, and cocoa to saucepan; stir well.
Cook over medium heat, stirring constantly, 8 minutes or until smooth and thickened.
Remove from heat; stir in Amaretto, and chill 20 minutes.
Beat egg whites (at room temperature) in a medium bowl until foamy.
Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gradually add chilled chocolate mixture to beaten egg whites, folding gently.
Spoon mixture into a 1 1/2-quart serving dish or 8 individual dessert dishes.
Chill at least 2 hours.
Garnish with strawberry halves, if desired.