A super rich and decadent dessert that is quick and easy to put together. Pairs deliciously with red wine, by the way.
What you need:
4-5 ounces semi-sweet or bittersweet chocolate (the better the quality, the better the mousse, but I've used plain chocolate chips before and it has turned out fine. This time I used Ghirardelli semi-sweet chocolate, because on Saba, that was my best option. If you have those nice bittersweet baking bars available, that's what I recommend)
1 tablespoon butter
1 cup whipping cream
3 eggs, separated
2 tablespoons Kahlua or Amaretto or some other sort of sweet liquor that you have
2 teaspoons white sugar
Start by whipping the cream until stiff. Place in the refrigerator to keep it cold. Next, melt the chocolate with the butter over a double broiler, stirring until smooth. Turn heat off and set away from stove to allow it to cool a bit.
Separate the eggs. The yolks should go into a large mixing bowl, and the whites should go into a glass or metal 4-8 cup bowl. Take a large spoonful of the somewhat cooled melted chocolate and stir it into the egg yolks. Now stir in the rest of the chocolate and also add the Kahlua (or whatever you are choosing to use). Place bowl in the fridge.
Start beating the egg whites and sprinkle in the sugar. Beat until stiff peaks form.
Remove the whipped cream and the chocolate mixture from the fridge. Gently fold first the whipped cream, and then the egg whites into the chocolate mixture. At this point, you can either spoon it into individual serving dishes or keep it in the big bowl. Refrigerate for at least an hour before serving. Enjoy!