1Twhiskey or bourbonor 1t. vanilla extract if you are out of whiskey
Toasted almondsoptional
Instructions
In a double boiler, melt the butter and chocolate until smooth and remove from heat. Beat in the egg yolks until well incorporated. Refrigerate. Meanwhile, beat the egg whites with half of the sugar until they hold stiff peaks, set aside. Then beat the cream with the remaining sugar and vanilla extract until it holds soft peaks.
Stir in half of the egg whites to the chocolate mixture to lighten it, then fold in the remaining egg whites and cream. Divide the mousse into 6 serving dishes and refrigerate until set (an hour or two). Meanwhile beat the cream into soft peaks with the sugar and then whisk in the whiskey. Serve each mousse with a dollop of whiskey cream and then sprinkle with toasted almonds.