Chop the chocolate and melt it in a bain-marie with the liqueur
Let it cool and mix in the crushed amaretti
Continue to whisk and fold in the whipped cream and stiffly beaten egg whites
Pour the mixture into a glass bowl, refrigerate for 4 hours, and then garnish with dollops of cream and hazelnuts
Electric Whisks or Stand Mixers
Mixer
Bowls
Mousse Molds
Keep in the refrigerator for a maximum of 2 days
Gluten-free, Suitable for celiacs
Italy
| Energy (kcal) | 345.8 |
| Carbohydrates (g) | 29.16 |
| of which Sugars (g) | 29.13 |
| Fat (g) | 22.76 |
| of which Saturates (g) | 12.83 |
| Protein (g) | 6.28 |
| Fiber (g) | 3.23 |
| Sale (g) | 0.06 |
