Ultimate Chocolate Mousse

It might break your arm off doing all the folding, but it's so very worth the delicious results! 10/10. Awesome topped with a few raspberries.

Link to original recipe: https://www.foodandwine.com/recipes/ultimate-chocolate-mousse

Recipe below contains my modifications.

Ingredients:

8 oz. semisweet dark chocolate, broken in pieces (I used 2.5 oz of 70% dark Lindt & 5.5 oz. Ghirardelli bittersweet (60% cacao) chips)

6 large eggs, separated

3 T. water

1/4 c. amaretto, until sauce t

2 c. heavy cream

6 T. sugar, divided

Directions:

1. Prepare a double boiler. In the top pan, melt the chocolate, then remove from heat and set aside.

2. Place the egg yolks and water in a heavy saucepan over very low heat. Cook, whisking vigorously and constantly, until yolks begin to foam and thicken (about 6 min).

3. Whisk in the amaretto and continue whisking constantly, until sauce is thick enough to coat the back of a spoon (about 6-8 additional min). 

4. Remove from heat and pour through a fine wire-mesh strainer into a bowl. Discard any solids left in strainer.

5. Fold melted chocolate into the sauce and transfer sauce to a large bowl. Set aside.

6. In a separate bowl, use an electric mixer on high speed to beat cream until just before stiff peaks form (around 2 min). Add 2 T. of the sugar, then beat a little more to obtain stiff peaks.

7. Fold chocolate mixture into the beaten cream.

8. Using a whisk attachment on an electric mixer, whisk/beat the egg whites on high speed until soft peaks start to form (around 1 min.)

9. Beat in the remaining 4 T. of sugar, continuing until still peaks form (2-3 min). Fold whisked whites into chocolate-cream mixture.

10. Spoon mousse into a bowl and chill at least 4 hours (up to 24 hours) before serving and enjoying!