Amaretto Chocolate Mousse Recipe

• 4 ounces bittersweet chocolate, coarsely chopped
• 4 ounces semisweet chocolate, coarsely chopped
• 4 ounces Ibarra Mexican chocolate, coarsely chopped
• 2 eggs
• 2 tablespoons brown sugar
• 2 teaspoons Mexican vanilla
• 2 teaspoons amaretto
• Pinch of salt
• 1 1/2 cups heavy cream (or half-and-half)

1. In a blender, mix all ingredients except cream for 30 seconds.
2. Heat cream until it just reaches the boiling point.
3. With the blender running, pour in hot cream and blend for 1 minute.
4. Pour the mixture into individual ramekins.
5. Refrigerate until set, approximately 30 minutes.

bittersweet chocolate, semisweet chocolate, chocolate, eggs, brown sugar, vanilla, amaretto, salt, heavy cream

Taken from www.chowhound.com/recipes/amaretto-chocolate-mousse-10164 (may not work)