Sinbad Sweets: Recipes Sinbad's Armaretto-Infused Chocolate Mousse
In Fillo Cups Recipe Here is another great way to take a really simple dessert and make it into something extraordinary. As you can see from the pictures, all you need to make this beautiful dessert is some Sinbad Sweets large Fillo Cups, chocolate mousse, some martini glasses fresh berries, fresh mint leaves and honey. For the mousse we suggest using Amaretto-the classic almond flavored liqueur, but any almond flavored liqueur will do.
This recipe makes 4 eight ounce cups of mousse.
For the Mousse
1.5 cups heavy cream
3 egg yolks
4 tablespoons honey
3 tablespoons Amaretto
1/4 teaspoon almond extract
5 ounces milk chocolate
2 ounces sweet dark chocolate
For the Garnish
6 large Sinbad SweetsFillo Cups
6 large fresh strawberries
6 fresh raspberries
6 fresh blackberries
12 fresh mint leaves
honey
For Plating
6 martini glasses
6 glass dessert plates
To begin, you will need to whip the heavy cream to soft peaks. Be sure not to over-whip or you will have inferior results. Set aside.
Whip the egg yolks to the ribbon stage.
Heat the honey in the microwave until it starts to bubble, about 45 seconds. Add the honey to the egg yolks and whip until fluffy. Stir in the Amaretto and almond extract.
Break or chop the 2 different chocolates into small pieces. In a double-boiler, melt the chocolate. Stir frequently.
Now, quickly incorporate the warm chocolate into the egg yolk mixture. Fold in the cream.
Carefully spoon the mousse into a glass bowl, cover with plastic wrap and let chill in refrigerator for 24 hours.
When ready to serve, cut a very small slice off each strawberry so that it will lay flat. Place one strawberry and mint leaf in the center of each dessert. Drizzle about 2 teaspoons of honey around strawberry. Place inverted martini glass over the strawberry. Place a small dab of honey on the surface of the base of the martini glass (this is just to hold the fillo cup in place). Fill each fillo cup with mousse and place on top of the dab of honey. Finish by garnishing with one raspberry, one blackberry and a mint leaf.
