How to prepare it: Finely crush Amaretti. Place grated chocolate in saucepan, add water and simmer at very low heat until chocolate is melted. Remove from heat and add butter cut into small pieces, then 3 egg yolks (reserve the whites). Heat the cream at low temperature for 2 minutes stirring constantly. Remove from heat, add crushed Amaretti and 1 small glass of liquor. Cool stirring occasionally. Stir sugar and 5 tablespoons water in heavy saucepan over low heat until sugar dissolves and forms bubbles, remove from heats. Beat egg whites until foamy and always whisking fold in the warm sugar syrup until preparation is cooled and stiff and fold in gently one third of the preparation into chocolate cream with rubber spatula. Add the remaining egg whites preparation. Spoon the mousse into 6 cups and refrigerate for 1 hour. Before serving soak 6 amaretti into the liquor liquid and place them atop each cup. Dust with cocoa powder. Ingredients Serves 6 persons: 200 g (7 oz) Amaretti Balocco (reserve 6 to garnish), 200 g grated dark chocolate, 50 ml (1.7 fl. oz) + 5 tablespoons water, 2 small glasses Amaretto liquor, 20 g (0.7 oz) butter, 3 eggs, 100 g (3.5) sugar, cocoa powder unsweetened.