Constellation Spirits Presents Recipes from Amaretto di Amore CHOCOLATE AMARETTO CHEESECAKE Crust 30 Chocolate Sandwich Cookies, Crushed Filling 2 C. (12 OZ.) Semisweet Chocolate Chips Crust In large bowl, combine cookie crumbs and butter. Press firmly into 9 inch springform pan, covering bottom and 3 inches up side. Refrigerate. Filling Preheat oven to 350°F. In medium heavy gauge saucepan melt chocolate chips and heavy cream over low heat; set aside. In large mixing bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, beating well after each addition. Add chocolate mixture and Amaretto di Amore liqueur until well blended. Pour into chilled crust. Bake 1 hour. Turn oven off; leave in oven 1 hour. Remove. Refrigerate at least 24 hours. Garnish with whipped cream and almonds before serving. Makes 16 servings. FROZEN AMARETTO PIE Crust Sauce ½ C. Heavy Cream2 Tablespoons Amaretto di Amore 2 Tablespoons Butter Filling 1 Quart Vanilla Ice Cream, Softened2 tablespoons Amaretto di Amore Whipped Cream to garnish Crust In small heavy gauge saucepan, melt ½ c. chocolate chips and 3 tablespoons butter over low heat. Stir in cookie crumbs, press into 9 inch pie pan. Refrigerate. Sauce In medium heavy gauge saucepan, melt remaining 1-1/2 c. chocolate chips with heavy cream and remaining 2 tablespoons butter. Stir in 2 tablespoons Amaretto di Amore. Filling In large mixing bowl, beat ice cream and remaining 2 tablespoons Amaretto di Amore. Spread ½ c. sauce on bottom of crust. Spoon filling over sauce. Freeze. Refrigerate remaining sauce. Let stand at room temperature 5 to 10 minutes before serving. Serve with remaining sauce and whipped cream. Makes 8 servings. AMARETTO TRIFLE Custard In large heavy gauge saucepan, stir sugar and cornstarch. Gradually stir in 1 c. heavy cream, milk and ½ c. Amaretto di Amore. Stirring constantly, cook over medium heat until mixture begins to boil. Reduce heat to low. In small mixing bowl beat egg yolks until lemon-colored. Stir in ¾ c. milk mixture. Quickly stir egg mixture into saucepan. Stirring constantly, cook over low heat until mixture thickens. Transfer to large bowl; cover surface with plastic wrap. Refrigerate. In large mixing bowl, beat remaining 1 c. heavy cream until stiff peaks form. Fold into custard mixture. Cut pound cake into ¼" thick slices. Cut each slice into thirds lengthwise. Brush one side of pound cake with remaining ¼ c. Amaretto di Amore. In large glass bowl, add 1/3 of custard mixture. Layer ½ the pound cake and ½ the peaches. Repeat with remaining ingredients. Garnish with sliced almonds. Makes 8 servings. CHOCOLATE GLAZED CHOCOLATE AMARETTO BUNDT CAKE Cake One 18.25 OZ. Pkg. Dark Chocolate Cake Mix
with pudding in the mix Glaze 3 Tablespoons Butter Cake Preheat oven to 350°F. Grease and flour bundt pan. In large mixing bowl beat cake mix, sour cream, Amaretto di Amore, oil and eggs until well blended. Stir in mini chips. Pour into prepared pan. Bake 45-50 minutes until cake tester inserted in center comes out clean. Cool in pan on wire rack 20 minutes, remove from pan. Cool completely. Pour glaze over cake. Glaze In small heavy gauge saucepan over low heat, stir butter and corn syrup until mixture boils. Remove from heat. Add chocolate and Amaretto di Amore, stirring until smooth. Cool to room temperature. Makes 12 servings. AMARETTO CHOCOLATE CHIP PIE
3 Eggs Preheat oven to 350°F. In large mixing bowl, beat eggs until blended. Stir in corn syrup, sugar, Amaretto di Amore, butter and salt. Add chocolate chips and almonds. Pour into unbaked pie crust. Bake 50 to 60 minutes until knife inserted between center and pie edge comes out clean. Cool completely. Serve with whipped cream or ice cream. Makes 8 servings. DECADENT CHOCOLATE AMARETTO TORTE Cake 4 OZ. Unsweetened Chocolate Filling 5 OZ. Semisweet Chocolate 1 C. Heavy Cream, Whipped Preheat oven to 350°F. Grease and flour two 9-inch round baking pans. In small heavy gauge saucepan over low heat, melt chocolate; set aside. In bowl, combine flour, baking soda and salt. In large mixing bowl, beat butter and sugar until crumbly. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually add milk, 1/3 c. Amaretto di Amore and vinegar alternately with flour until well blended. Divide mixture into prepared pans; spread evenly. Bake 24 to 28 minutes or until cake tester inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pans; cool completely. Cut each cake layer in half horizontally. (Optional: sprinkle remaining 1/3 c. Amaretto di Amore onto each layer.) Place 1 layer on cake plate. Spread with ½ of filling. Top with second layer. Spread with ½ of whipped cream. Repeat with remaining layers. Garnish with chocolate curls. Makes 16 servings. Filling In medium saucepan over low heat, melt chocolate. Stir in Amaretto di Amore. Beat in butter until mixture is smooth and thick. AMARETTO CHEESE BARS Crust 1-1/4 C. Butter Filling Two 8 OZ. Pkgs. Cream Cheese, Softened Preheat oven to 350°F. In large saucepan, melt butter. Remove from heat; stir in graham cracker crumbs, almonds, sugar and ¼ c. Amaretto di Amore. Reserve 1 c. for topping. Press remaining mixture into 15-1/2 x 10-1/2 x 1 inch baking pan. Bake 10-12 minutes. Set aside. In large mixing bowl, beat cream cheese and sugar until well blended. Add eggs, one at a time. Stir in ½ c. Amaretto di Amore. Pour over crust. Bake additional 20-25 minutes until set. Cool completely on wire rack. Refrigerate before serving. Cut into bars. Makes 6 dozen. Click here for more amaretto recipes...
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