You can happily leave the liqueur out of this recipe for a very classic chocolate mousse. Or swap it for your favourite tipple – Baileys or dark rum would both work well.
25g unsalted butter
150g dark chocolate (70% cocoa solids), roughly chopped
5 eggs, separated
3 tbsp caster sugar
4-5 tbsp Disaronno liqueur
100ml double cream
4-6 crunchy amaretti biscuits, roughly crushed
- Melt the butter and dark chocolate in the microwave or in a bowl set over a pan of gently simmering water then put to one side for 5 minutes to cool.
- Place the egg yolks and 1 1⁄2 tbsp sugar in a clean bowl set over a pan of barely simmering water. Using electric beaters, whisk for 3-4 minutes until pale and thickened.
- Take this off the heat then stir the melted butter and chocolate through the yolks, then add the liqueur and a pinch of salt.
- Clean and dry the beaters. In a separate clean mixing bowl, whisk the egg whites to soft peaks. Beat in the remaining 1 1⁄2 tbsp sugar until stiff and glossy. Fold a third of this through the chocolate mixture to loosen, then carefully fold in the remaining egg white, a third at a time, trying to keep in as much air as possible.
- Tip into four glasses or six tea cups and chill for at least 4 hours or up to 24 hours in advance.
- When ready to serve, whisk the cream to soft peaks then place a spoonful on top of each mousse. Scatter with the crushed biscuits and serve immediately.