Damien Pignolet

Chocolate Mousse with Amaretti Biscuits

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This dessert is quick to make and will be very special if the best-quality chocolate is used. It looks best in stemmed glasses.

Ingredients

  • 200 g bittersweet chocolate, chopped into small pieces
  • 6 x 65 g eggs, separated
  • 1

Method

  1. Melt the chocolate in a bowl over a bain-marie of hot [not boiling] water then remove from the heat.
  2. Beat the egg yolks with the chosen liquor and combine with the chocolate.
  3. Beat the egg whites until they form firm peaks then scatter with the sugar and keep beating until stiff peaks are formed.
  4. Beat ¼ of t