Chocolate Mousse


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There’s just a whisper of Amaretto and a light sprinkling of slivered almonds. –Pittsfield Inn, Vermont

Photo Credit: 

S. Perreault


4 ounces semi-sweet chocolate
1 pint heavy cream
1/2 teaspoon vanilla
1/4 ounce Amaretto or almond extract
1/4 cup sugar
3 egg whites
Slivered almonds


Over a double boiler, melt chocolate. Whip heavy cream to medium-hard peaks with the vanilla, Amaretto, and sugar. Beat egg whites to stiff peaks. Slowly add whipped cream to chocolate, being careful not to make lumps (go slowly). Fold in egg whites. Place in dessert cups, top with slivered almonds, and serve well chilled.


Serves 5

Preparation Method

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