Dark chocolate mousse with an almond crunch

Melt the dark chocolate over a double boiler.

Break up the amaretto biscuits.

Whisk together the egg yolks with the amaretto.

Whisk the egg whites in a food processor until firm peaks form, then add the sugar and whisk until stiff and glossy.

Allow the melted chocolate to cool slightly, then stir in the egg yolks and amaretto.

Fold in about a quarter of the egg whites and half of the broken biscuits gently to avoid knocking out air.

Fold in the rest of the egg whites gently.

Transfer the mixture to a piping bag and pipe it into glasses about half full.

Refrigerate the mousse for an hour to allow it to set.

Fill a siphon with double cream and icing sugar, load the gas, shake, and spray it on top of the mousse.

Sprinkle over crumbs of the amaretto biscuits, a dusting of icing sugar, and a little cocoa powder.

Equipment Needed

Spice Level:

Dietary