Amaretto Chocolate Mousse

• 1 pkg. (6 oz.) semisweet chocolate bits
• 1/2 c. milk
• 2 tsp. unflavored gelatin
• 2 T. cold water
• 2 eggs, separated
• 1/8 tsp. salt
• 1/8 tsp. cream of tartar
• 3 T. sugar
• 1/4 c. amaretto liqueur
• 1 1/2 c heavy cream, whipped
• 1/2 c. walnuts

1. 1. Combine chocolate bits and milk in a heavy saucepan over very low heat. Stir occasionally until chocolate melts.
2. 2. Soften gelatin in water.
3. 3. Beat eggs yolks slightly. Stir in a little hot chocolate mixture, then return to the pan. Cook, stirring until it thickens slightly. Do not allow to boil. Stir gelatin into chocolate mixture until dissolved. Cool to room temperature.
4. 4. Beat egg whites with salt and cream of tartar until almost stiff. Gradually add sugar and continue to beat until stiff peaks form.
5. 5. Stir the Amaretto into the cooled chocolate mixture. Fold in the beaten egg whites. Fold in 2/3 of the whipped cream and then the chopped nuts.
6. 6. Turn into a 6 cup serving bowl or 6 individual dishes. Chill overnight.
7. 7. Top with remaining whipped cream. Garnish with shaved chocolate and/or walnuts.

chocolate bits, milk, unflavored gelatin, water, eggs, salt, cream of tartar, sugar, liqueur, heavy cream, walnuts

Taken from www.epicurious.com/recipes/member/views/amaretto-chocolate-mousse-50055454 (may not work)