Instructions:
1. Lightly grease two 3/4-cup capacity ramekins or molds. Line base and sides with a piece of plastic wrap. Allow plenty of overhang.
2. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Allow to cool for 5 minutes.
3. Add liqueur and egg yolks to chocolate mixture. Stir until well combined.
4. Using an electric mixer, beat egg whites and salt in a small bowl until soft peaks form. Add sugar and beat well. Stir a third of egg whites into chocolate mixture. Gently fold remaining egg whites into chocolate mixture. Spoon into prepared ramekins. Fold over excess plastic wrap to cover. Freeze for at least 3 hours or overnight, if time permits, until firm.
5. Using the plastic wrap, gently ease mousse from ramekins. Turn out onto chilled serving plates. Dust with cocoa and serve.
Note:
For best results, use 70%-cocoa chocolate.
Makes 2 servings.
Date: June 13, 2007