Chocolate and amaretto mousse

Melt the chocolate in a heatproof bowl over a pan of simmering water (make sure it’s not touching the water). Cool a little. Whisk the egg whites in a clean bowl until they reach soft peaks. Pour the amaretto into the cooled melted chocolate, add the egg yolks, and whisk.

Add 1 large spoonful of egg white to the chocolate mix and stir thoroughly. Slowly add the remaining egg white in 2 batches, folding carefully (to make sure you don’t lose any of the air bubbles) into the mix with a large metal spoon.

Divide the mixture between 4 Martini glasses or tumblers and chill for at least 6 hours.

Beat the orange zest and juice into the mascarpone, and spoon over the chilled mousse. Sprinkle over the toasted almonds to serve.