Chocolate Mousse

Roughly chop the couverture and place it in a heatproof bowl.

Set the bowl over a hot bain-marie and melt the couverture, stirring occasionally.

Remove the melted chocolate from the bain-marie and let it cool so it remains liquid.

Mix the eggs with the Amaretto in a bowl, then beat until light and frothy.

Pour the slightly cooled chocolate into the egg-Amaretto cream and fold in quickly but evenly.

Whip the cream to stiff peaks and gently fold it into the chocolate-egg mixture in portions.

Chill the mousse for at least 2 hours to set.

Serve as desired in dessert dishes or shape quenelles with two spoons and arrange on plates.