Chocolate and Amaretto Mousse

Delicious chocolate and cream, layered with amaretto infused ratafia crumbs. A decadent gluten-free delight!

I've always liked almonds and this dessert manages to combine two of my favourite ingredients - chocolate and almonds, plus a little bit of naughty tipple. I like this recipe as there are no raw eggs, which means I can serve it to young and old alike (without the alcohol) without worrying about using raw eggs. You can make many variations to this recipe - use milk chocolate if you prefer (not as rich or strong but just as flavoursome) and you could change the liqueur - brandy or rum would work well. You could also exchange the whipping cream for double cream but don't whip it quite as much. I find whipping cream will give you a softer set which is quite nice.

Gluten-Free Chocolate and Amaretto Mousse

Decadent, creamy chocolate mousse


Makes 4 individual desserts

  • 75g gluten-free amaretti biscuits or Ratafia Biscuits
  • 3 tbsp Amaretto liqueur (if you don't want to use alcohol try almond essence and apple juice)
  • 100g plain chocolate
  • 1 carton whipping cream (c284ml)
  • 10g plain chocolate finely grated

To serve:

  • 2-3 ratafia biscuits per person


  • Crush the biscuits finely in a food processor.
  • Allow to soak in the alcohol.
  • Melt the chocolate and allow to cool.
  • Whip the cream to the soft peak stage.
  • Reserve a little cream for the top of each dish.
  • Gently fold the chocolate into the cream.
  • Spoon some of the mixture into the bottom of each dish.
  • Add a layer of the soaked biscuit crumbs.
  • Spoon the remaining chocolate mixture on top.
  • Cover with whipped cream.
  • Top with grated chocolate.
  • Refrigerate for at least 30 minutes or until needed.
  • Serve with additional amaretti/ratafia biscuits.

A one egg white batch of Ratafia Biscuits recipe will give enough ratafias for the dessert and to serve.