Preparation

Melt the chocolate and butter (without stirring) in a bowl set over a saucepan of simmering water. Remove from the heat and stir in the Nocino followed by the egg yolks, combining well.
Beat the egg whites until stiff, then gradually fold them through the chocolate mixture. Pour the mousse into individual dishes and refrigerate overnight. Or, do as they do at the Kronenhalle in Zürich: refrigerate the mousse in a large bowl, bring the bowl to the table and spoon it onto dessert plates.
Serve with whipped cream.

Ingredients

  • 100 g (3½ oz) bittersweet chocolate (70%)
  • 40 g (1½ oz) unsalted butter
  • 50 ml (2 fl oz) Nocino liqueur
  • 4 organic eggs, separated