Calling all chocolate lovers! Here’s an easy dessert to make for upcoming Valentines Day, a special occasion or if you just have a wild craving for dark chocolate!
The best part about this dark chocolate tart with the almond flavor of Amaretto is that the only thing you’ll have to bake is the crust!
Speaking of the crust, it’s made with crushed amaretti cookies and butter, just like you would make a graham cracker crust but only better.
The filling is basically a mousse made of melted dark chocolate that’s folded into whipped cream and flavored with amaretto liquor. The liquor gives it a rich deep flavor, but if you want to substitute that with almond extract go ahead, you need to have that almond flavor.
As soon as you open up the bag of amaretti cookies that almond smell hits you right away, I promise you it will make the tart so much more amazing by using them for the crust.
Grab some good quality dark chocolate to melt down and when it cools you’re going to fold it into some heavy whipped cream to create a wonderful silky mousse.
Then it’s onto your baked amaretti crust and into the fridge for chilling, but the wait is worth it!
When chilled, garnish the top with some of the crushed amaretti cookies and toasted sliced almonds and then share a piece with someone you love!
Enjoy!
- Tart Crust
- 1-7oz. package of amaretti cookies
- 5 Tablespoons melted butter
- Mousse Filling
- 1¾ cup heavy cream
- 2 Tablespoons Amaretto liquor or ½ to 1 teaspoon of almond extract
- 5 oz. chopped dark chocolate, good quality
- 2 Tablespoons powdered sugar
- toasted sliced almonds for garnish
- Pre heat the oven to 325F
- Melt butter then set aside.
- Pour 90% of the cookies into a food processor and process until fine crumbs, leaving the rest to crush by hand later for garnish.
- Pour the butter through the tube of processor until the crumbs look like wet sand.
- Press the crumbs into a 9" fluted tart pan.
- Bake the crust at 325F for 20 minutes until set, then cool completely.
- In a small saucepan add ¾ cup of heavy cream, when it starts to slightly simmer remove from the heat and stir in the chocolate and Amaretto. Stir til the chocolate is silky smooth, then let it cool to room temperature.
- In a medium size bowl add the remaining 1 cup of heavy cream and powdered sugar, whip til you get stiff peaks.
- Gently fold in the cooled down chocolate and mix until fully incorporated.
- Pour filling into cooled crust and refrigerate for a couple of hours before serving.
- Right before serving garnish with toasted almonds and some of the remaining crushed amaretti cookies.
- ***Recipe adapted from Everyday Food***
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
