PAMA Pomegranate Liqueur

Ingredients:

• 1/2 c. (1 stick) unsalted butter
• 7 egg yolks
• 2 Tbsp. PAMA Pomegranate Liqueur
• 7 oz. bittersweet chocolate, melted and cooled to just warm
• 4 egg whites
• 2 Tbsp. sugar

Mousse:

• 6 oz. bittersweet chocolate
• 5 Tbsp. unsalted butter
• 1/2 c. Pama Pomegranate Liqueur
• 1/2 c. plus 2 tablespoons sugar
• 3 egg whites
• 1/2 c. whipping cream, plus more for garnish
• Pomegranate seeds as garnish

Instructions:

In a medium bowl, beat butter on high speed until it is creamy. Add egg yolks one at a time, beating well after each addition. Drizzle Pama Pomegranate Liqueur in as you continue beating. Scrape chocolate into egg-butter mixture and beat on medium speed. Set mixture aside. With clean beaters in a small bowl, whip egg whites with sugar until stiff peaks form. Fold half the egg whites into chocolate mixture then fold in remaining half of egg whites. Spread mixture into a 13- by 9-inch cake pan that has been sprayed with a non-stick spray. Bake at 350 degrees for 15 to 20 minutes, until set. Cool completely. To make the mousse: Combine chocolate and butter and melt using gentle heat, stirring to blend. Stir in Pama Pomegranate Liqueur. Set aside. Put sugar in a small saucepan with 1/4 cup water. Stir over high heat until sugar dissolves. When the mixture boils, cook until it reaches 240 degrees on a candy thermometer, or until a drop forms a soft ball when spooned into cold water. When the sugar mixture reaches 230 degrees or so, begin beating the egg whites. When the sugar syrup is at 240, drizzle it into egg whites as you continue beating. Fold in chocolate mixture. Beat 1/2 cup whipping cream until fluffy and fold that into the mousse. Spread on top of cooled cake. Refrigerate for 1 hour or overnight. Cut into any shape. Serve with whipped cream that has been flavored with PAMA Pomegranate Liqueur and garnish with pomegranate seeds. Serves 8 to 12.

Pair With:

• Hot PAMA Cocoa
• PAMA Manhattan