Silky Chocolate Mousse

1. 1

   Place chocolate and butter in medium heatproof bowl over a pan of barely simmering water; stir until chocolate is melted and smooth; remove from heat.

2. 2

   Stir in the egg yolks one at a time, then the liqueur. Transfer mixture to a large bowl, cool.

3. 3

   Beat egg whites in a clean small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until sugar is just dissolved. Fold the cream and meringue into chocolate mixture in two batches.

4. 4

   Spoon into 8 x 1/2 cup capacity dishes; cover and refrigerate several hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.