This was the dessert made in the cooking class we took at the Chopping Block. As you can see, it was an amazing meal...almost too rich for me but I managed! We subbed Kahlua for the Amaretto and it was really good. I really think you can use any liqueur you desire. This recipe as written serves 4.
1/4lb. semisweet chocolate
2 tbsp. unsalted butter
3 eggs, separated
1 tbsp. Amaretto
3 tbsp. granulated sugar
1/3 C. heavy whipping cream
Bring an inch of water to boil in a saucepan.
Place chocolate and butter in a large bowl or bain marie that will fit on top of the saucepan without touching the water. Turn off the heat and place bowl on top of the saucepan. Allow the mixture to melt, stirring occasionally, until smooth. Remove the bowl from the pot.
Whisk in the egg yolks, one at a time, and add the liqueur. Set aside until cool to the touch.
Place the heavy whipping cream in a large mixing bowl. Whip by hand or with an electric mixer until very soft peaks form. Do not overwhip.
In a separate clean bowl, beat egg whites using an electric mixer and clean beaters until they become foamy. Gradually add sugar while continuing to beat. Keep whipping until the whites form shiny soft peaks.
Gently fold egg whites into chocolate mixture, one third at a time, until almost incorporated. Fold in whipped cream until no streaks appear.
Place mousse into individual serving dishes or one large serving bowl. Chill thoroughly, about 2 hours. Serve cold.
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