Fluffy Chocolate Mousse

Rich and chocolatey, a good chocolate mousse is a delightful way to finish a meal. I use amaretto in this as I love the almond flavour but a splash of brandy or whiskey would go down very well too. I suggest making these the morning of the dinner party. If you are making them for lunch it is a good idea to make them the day before.

Ingredients

| Serves 4 |

3 large eggs, separated
130g dark chocolate, 70% cocoa solids or more
10g unsalted butter
130ml double cream
30g caster sugar
2 tbsp amaretto

To serve

Whipped cream
Crushed amaretti biscuits or chocolate shavings

Method

Separate eggs and yolks placing the whites into a large bowl and the yolks in a small bowl.
Whisk the yolks briefly.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Remove and allow to cool slightly (about 5 mins).
In a separate bowl, whisk your cream using an electric whisk until stiff peaks form.
Fold the egg yolks into the cream. Then pour the chocolate in and fold to combine.
Stir in the amaretto.
Whisk the egg whites using an electric whisk until frothy, then add the sugar continuing to whisk until you reach stiff glossy peaks.
Add about 1/4 of the beaten egg white mix into the chocolate and fold through to loosen the mix. Then pour the chocolate mix into the remaining egg white mix and fold until smooth.
Divide between 4 glasses or ramekins and refrigerate for at least 5 hours, or overnight.
Garnish the chocolate mousse with a spoonful of whipped cream and chocolate shavings or crumbled amaretti biscuits if you like.