Chocolate Mousse
Chef Jean Yves Charon from Galaxy Desserts
1 lb. good quality chocolate (can use semi sweet)
1 cup sugar
3/4 cup Amaretto liquor
1/2 gallon whipping cream
6 oz. egg whites
Melt the chocolate in a double boiler. Mix the sugar and liquor together and cook on a low heat. Meanwhile, whip the cream to soft peaks and also whip the egg whites to soft peaks.
Mix the liquor/sugar mixture into the chocolate. Add the egg whites and blend well. Fold that into the whip cream. Chill for about an hour before serving.
