My Amaretto Mousse Makes it to Greek TV

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Last year’s trip to Greece was unique in many ways: it was my 20th visit, I traveled to parts of Greece that were new to me and I met many wonderful new friends. All of these vacation activities enhanced by my presence in this food blog.Chef Dina Nikolaou cooking for an audience at the Thessaloniki Fair

One of the new friends I made last year was Chef Dina Nikolaou. Dina and her sister own and operate Evi Evane, a Greek restaurant smack in the middle of Paris, she writes for the monthly food magazine “Gastronomos”, her latest cookbook is called, “My Mother’s Cuisine” and she currently appears with Thanassis Patras on a daytime cooking show.

Thanassi and Dina can be found on Greece’s Star Channel daily at 11am. I do not have access to Star Channel (yet) but I do watch the cooking segments, as kindly provided by Star’s web team.

Dina and I have come to develop a friendly and open rapport with regular phone chats. During our exchange of holiday pleasantries and Christmas wishes, Dina asked me if I could offer an easy, light dessert – fitting for January.

I relayed a few recipes to Dina and the one she liked the most was this Amaretto Mousse. Light in colour with the white chocolate, easy to prepare and this dessert won’t spike the calorie count.

Just yesterday, Dina and Thanassi showcased my Amaretto Mousse on Nistikous Praktores (Hungry Agents). My friends and relatives tell me that I got a good introduction – complete with a plug for “”!

In the clip, you can hear Dina and Thanassi refer to “Panteli from Canada”. Pantelis is my Greek name, this clip is here for all of you to enjoy and below is the recipe for this easy and delicious dessert.

I’m on cloud nine! To think that one of my cooking influences (Dina Nikolaou) would make, present and like one of my recipes. I am humbled…efharisto Dina & Thanassi.

Amaretto Mousse

(serves 4)

5 oz. white chocolate

4 egg whites

1 Tbsp. icing sugar

2 egg yolks

1 tsp. vanilla extract

1-2 Tbsp. Amaretto liqueur

1/4 cup toasted almond slices for garnish

  1. Melt the chocolate over a bain-marie until smooth. Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer.
  2. Beat the yolks with the vanilla and Amaretto in a bowl.
  3. Whisk the chocolate into the yolks. Fold in a spoonful of the whites into the chocolate mixture. Pour the chocolate into the remaining whites and fold gently to combine evenly. Pour the mousse into martini glasses. Cover well with plastic, and refrigerate at least a three hours. Serve garnished with whipped cream and toasted almond slices.

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© 2007-2010 Peter Minakis

© 2010,
Peter Minakis

. All rights reserved.

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50 Comments for “My Amaretto Mousse Makes it to Greek TV”


Sounds outrageous!! And actually easy to make. Congrats on making Greek TV and btw, did you guys use dark chocolate for the glasses because I see your recipe says white chocolate?



How exciting for you!! I will have to check out the clip later, but I wanted to extend some congrats! The mousse looks amazing too.


Congratulations!!!! Aaaaahhhh here in Spain you would be in the seventh heaven instead of the nine cloud :D. What’s next Mr. Kalofagas? Your own tv Greek food program in Canada? If I had to bet, I’d put all my money on you ;D.

Please save a glass of mousse for me too… it’s time for celebration!


Congratulations Peter! Well done you.
Can I say that yours looks much better presented than the one on the TV prog :)


My 3rd time of trying to leave a comment! Must be something wrong with my PC today.
Congratulations Peter!! Well done you….is what I’ve been wanting to say :)


Way to go, Peter! How exciting for you! I couldn’t understand a word on the video, but it was fun to watch them knowing it was your recipe. The mousse looks wonderful!


I was reading your interests, “women”, that is pretty funny. I like the plural of it. This looks so yummy, I am a huge fan of dessert. And congratulations, much deserved.


Congrats, Peter! I can see why Dina thought this recipe sounded so good – it does. It looks fantastic, and even though I am not the biggest fan of mousse, I could definitely see myself making and loving this version.