"Instant" Chocolate Mousse

1. 1

   Cut the chocolate finely and set aside.

2. 2

   In a saucepan, bring the cream to a boil and remove from heat. Add the chocolate and let stand a few minutes; whisk smooth and pour into a large bowl. Whisk in the liqueur and cool to room temperature.

3. 3

   In a mixing bowl, combine egg whites and sugar and place over a pan of simmering water, whisking constantly, until egg whites are hot and sugar is dissolved. Whip on mixer until cooled and risen in volume - do not overbeat until egg whites are dry.

4. 4

   Fold meringue into chocolate mixture, and place in bowls or glasses. Garnish with chocolate shavings just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.