Dairy-free Chocolate Mousse

I've experimented with this recipe and I like to substitute vanilla extract for the liqueur. I also cream in a 1/3 cup of sugar into my egg yolks to make it a bit sweeter. Very good, all in all! :chef

wndrwomn1 @cook_3967051

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Ingredients

6 servings

1/2 cupSemisweet Chocolate Bits
3 tbspDairy-free Margarine
1 tbspAmaretto Liqueur or Fruit Liqueur (Raspberry, Orange, or Apricot)
3Eggs, at room temperature, separated
1 pinchof Salt
2 tbspToasted Almond Slivers (omit if using a Fruit Liqueur)

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Steps

1

Melt the chocolate in a double-boiler of simmering water. (Be careful that no water splashes into the chocolate or it will stiffen up.)
2

When the chocolate is melted, remove it from the hot water and stir in the margarine, 1 tablespoon at a time.
3

Stir in the liqueur (optional).
4

Beat the egg whites with the salt until stiff, and set aside.
5

Beat the egg yolks until creamy and light.
6

Mix the chocolate thoroughly into the egg yolks.
7

Using about 1/3 of the chocolate mixture at a time, fold it thoroughly into the egg whites. (Fold in carefully, so the egg whites will not lose any of the air beat into them.)
8

Spoon the mousse into a decorative serving dish (or into individual dessert dishes) and top with the almonds.
9

Chill until about half an hour before you wish to serve the mousse. Remove from the fridge to come to room temperature before serving.