Amaretto frosting and old fashioned chocolate pudding with amaretto are some good recipes featuring Amaretto liqueur. The almond flavor of amaretto highlights the creamy frosting for cakes and cupcakes and gives the chocolate pudding added flavor.
Frost cupcakes or a cake with creamy chocolate amaretto frosting. First, chop one cup of butter into small cubes, set aside. Melt 12 ounces semi-sweet chocolate with ¾ cup Amaretto in a small saucepan over low heat. Stir constantly to prevent sticking or burning. Continue stirring over heat until chocolate is almost completely melted. Remove from heat and stir until all chocolate it is melted. Add cubed butter one piece at a time and stir until melted. After all butter is incorporated, refrigerate until icing thickens enough to spread.
To make rich chocolate Amaretto pudding, start with a slurry made of 1 cup half and half and ¼ cup cornstarch combined in a medium saucepan. Stir until smooth and bring to a simmer over low heat. Once smooth and simmering, remove from heat.
In a small bowl, mix 11½ ounces of bittersweet chocolate chips with 3 ounces Amaretto. Microwave 20 seconds to melt the chocolate. If chocolate still not melted, return to microwave for 10 second intervals, stirring after each interval until chocolate is completely melted.
Place milk-cornstarch mixture back over low heat. Add chocolate mixture. Stir until mixture reaches desired consistency. Spoon into pudding cups, glasses, or bowls. Refrigerate until cool. Garnish with fresh whipped cream and chocolate curls.