Break the amaretti biscuits into small pieces.
Separate the egg yolks and egg whites into two separate bowls. Make sure there are no traces of egg yolks in the egg whites.
Melt the chocolate in a heatproof bowl over simmering water. Once melted remove from the heat.
Whisk the egg yolks with amaretto and a table spoon of water over simmering water, until smooth and fluffy, and then add the melted chocolate into the egg mix.
Whisk the egg whites until you have firm peaks. Add the sugar and whisk again until you have stiff peaks.
Mix 1/4 of the egg whites into the chocolate mixture and add half of the broken pieces of biscuit. Gently fold in the remaining egg whites making sure not to knock the air out of the mixture.
Pour the mousse into glasses and refrigerate for at least 1 hour.
Whisk the double cream and icing sugar together until thick.
To serve: Use a piping bag to pipe the cream on top of the chocolate mousses and finish the dessert with a sprinkle of the remaining biscuits and a dusting of cocoa powder.
«Vary the flavour in this dessert by using other alcohol such as cognac or Grand Marnier.»
A rich chocolate mousse made with amaretti biscuits, a splash of amaretto and finished with crème chantilly.