Chocolate mousse serves 10

300g Dark chocolate (broken into small bits)
8 large Free range eggs
100g Caster Sugar
2tbsp Amaretto
2tbsp Cocoa Powder plus extra for dusting

Method

Place the chocolate and a tiny pinch of salt in a heatproof dish and sit over a pan of gently simmering water, making sure the bowl isn't touching the water. Leave to slowly melt stirring occasionally.
Meanwhile, separate the yolks so you have the whites in one bowl and the yolks in another.
Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth.
Whisk the whites with a tiny pinch of salt until they form a soft peak.
In a 3rd bowl, beat the cream until slightly thick and just whipped.
Once the chocolate has melted, carefully lift the bowl out of the pan, add 75ml of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it's well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from side to side in a figure of eight until the mix is smooth and evenly coloured.
Spoon into dishes and pop in fridge for an hour or two