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