Gordon Ramsay’s Four-Minute Chocolate Mousse

100 g dark chocolate (70% cocoa solids)
300 ml double cream

2 tbsp Amaretto or other liqueur (optional)
1 large egg white
50 g caster sugar handful of amaretti biscuits, to garnish white or dark chocolate shavings, to garnish

Method

1. Break the chocolate into small pieces and set aside. 
2. In a small saucepan, heat half of the cream until it begins to boil. 
3. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. 
4. Using a handheld electric whisk, beat the mixture to soft peaks. 
5. Remove the bowl from the iced water. Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. 
6. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. 
7. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses. 
8. Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.