|1.5 lbs||semisweet choc. chips|
|.5 cups||brewed espresso|
|.5 c.||amaretto liquer|
|1 c.||heavy cream|
|1 c.||lightly toasted sliced almonds (why ruin it with nuts? --j)|
Melt chips over low heat, stirring constantly. Stir in espresso, and then liquer. Let cool to room temp.
Add yolks 1 at a time.
Whip cream; then beat in sugar until stiff. Beat whites with salt in another bowl 'til stiff; fold egg whites into cream.
Stir 1/3 of cream mix into chocolate; scrape rest over chocolate and fold together gently. Add almonds. Refrigerate for 2 hours.
I tend to also buy two oreo pie crusts and put the liquid from in that to set up; there's usually just a tad left over that can go in a bowl or something.
Editor's note: This recipe is from Jeremy. I first enjoyed it at Donna's lake house in Deep Creek where it was an outstanding success.