• Chop the chocolate into pieces and add to the top of a double boiler which is set over barely simmering water and allow to melt undisturbed.
• Meanwhile, in a large mixing bowl beat the egg yolks until they are thick and pale, beat in the Amaretto. Add the melted chocolate in a stream, beating until the mixture is combined well.
• In another bowl beat the egg whites until they just hold soft peaks, beat in ¼ cup of the sugar a little at a time and continue to beat the meringue until it holds stiff peaks. Beat in the vanilla. Stir one-third of the meringue into the chocolate mixture and fold in the remaining meringue.
• In a chilled bowl beat the 2 cups of heavy cream until it holds soft peaks, beat in the remaining ¼ cup of sugar and beat the cream until it holds stiff peaks. Fold the whipped cream into the chocolate mixture, gently incorporating it completely.
• Spoon the mousse into six wine glasses or dishes, cover with plastic wrap and chill for at least four hours.

Topping/Garnish (optional)

• Transfer the desserts from the refrigerator 20-30 minutes prior to serving.
• Just before serving, whip the remaining one-half cup of chilled heavy cream until it holds soft peaks, add the tablespoon of sugar and continue beating until it holds stiff peaks. Top each serving of mousse with a dollop of whip cream and garnish with chocolate shavings or sliced toasted almonds.