Chocolate Amaretti Mousse

A delicious and rich chocolate mousse

1. 1

   1. Snap chocolate into squares and drop into a heatproof basin. Rest the basin over a small pan of simmering water. Don't stir, just leave the chocolate to melt, occasionally pushing unmelted pieces beneath the surface.
   2. Separate the eggs, putting the whites into a large bowl. in a cup, add 2 tbsp of boiling water to the espresso powder. Cut the butter into small pieces. Crumble the amaretti with your fingers into large nuggets and sprinkle the rum over the amaretti.
   3. Once the chocolate has melted, remove it from the heat and stir the butter in, firmly but tenderly, until it has melted and mixed with the warm chocolate.
   4. Beat the egg whites until they are just stiff - stop before they turn grainy and dry. working quickly now, stir the espresso into the chocolate, then stir the egg yolks and shake over the cocoa powder. Use a rubber spatula, to fold the ingredients in carefully.
   5. Lightly stir the sugar into the beaten egg whites, then fold them into the chocolate mixture. Do this gently, getting right down to the bottom, and without knocking the air out. Stop as soon as the two have mixd. Scatter over the amaretti and fold them in.
   6. Spoon the mixture either into one serving bowl or into individual espresso or small coffee cups, and refrigerate for at least 4 hours, preferably overnight.
   Serve with a small jug of cream.