材料/Ingredients:：
- 300克黑巧克力（可可含量70%以上） - 300g Dark chocolate (at least 70% cocoa content)
- 90克细白砂糖- 90g caster sugar
- 8只新鲜鸡蛋- 8 large fresh eggs
- 300克稀奶油- 300g whipping cream
- 100毫升杏仁甜酒（也可换为其他甜酒）- 100ml Amaretto
- 2茶匙可可粉- 2 tea spoon cocoa powder
- 1茶匙盐- 1 tea spoon salt
- 蔓越莓干，草莓，树莓（用于装饰）- Dry cranberry, fresh strawberry and rasberry for garnish

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第一步 Step 1
切碎黑巧克力，并放入可加热的容器中。在巧克力中加入盐（增强巧克力的味道），烧开一小锅水，并以小火进行隔水加热。
Cut the chocolate into small pieces, and put into a heat-proof container. Add salt into the chopped chocolate (flavor enhancer), then heat the chocolate over slowly simmered water.

第二步 Step 2

使用计量器量出300克稀奶油，加入到搅拌机中打发（要时刻观察，不要过度把奶油打散），直至奶油有些许粘稠。大约5分钟左右。如果没有搅拌机也可手打，效果更好，不过相对耗时。之后用手继续打发，直至可以有些许留存在打蛋器上。之后装入碗中待用。
Measure 300g of cream using a weighing machine, then add to a mixer for whipping (careful not to over-whip the cream, it cannot be used once separated). Keep a close watch and stop when the cream is starting to take shape. You can also whip the cream by hand, better but time-consuming. Continue whipping the cream using whisk until form soft peak. Put into a bowl for use later.

第三步 Step 3
将8个鸡蛋的蛋黄和蛋白分离。在蛋黄中加入90克糖，并打散至顺滑的浅黄色液态，直到糖全部溶解。
Separate the egg yolks and egg whites of 8 eggs. Beat 90g of sugar into the egg yolks, beat until sugar fully dissolved and mixture is smooth and light yellow in color.




第四步 Step 4
将蛋白中加入些许柠檬汁，用机器打发。
Add a bit of squeezed lemon juice into the egg whites, and beat the egg whites using a mixer at high speed.

第五步 Step 5
在蛋黄液中加入可可粉和杏仁甜酒，并搅拌均匀。
Add the cocoa powder and Amaretto into the egg yolk liquid, and mix until well-combined.


第六步 Step 6
此时巧克力应该已经完全融化，静置到冷却并加入到蛋黄液的混合物中。
Chocolate should be fully melted now, left till cooled and add to egg yolks mixture until fully combined.

第七步 Step 7
蛋白此时应该已经打发，有胆识的测试方法是倒置不会流出。按照顺序把打发的奶油和蛋白加入到混合物中，切记不要过分搅拌，直至全部融合即可。
Egg whites should be done now, good way to check is to ensure it doesn't fall off when put upside down. Fold the cream and egg white into the chocolate mixture in sequence, ensure not to over-mix.


第八步 Step 8
装入合适的容器中，并密封冷藏，无须冷冻。
Pour mixture into serving cups, wrapped in tin foil and left to chill in the fridge.

第九步 Step 9
准备上甜品前，在小锅里将蔓越莓干和杏仁甜酒加热一分钟，并在室温下冷却。之后将酒渍蔓越莓、草莓和树莓加在冷藏后的巧克力慕斯上，以增强口感和装饰感。
Before serving, boil dry cranberry with Amaretto for 1 minute, and let to cool (Pic 14). Add the cranberry, strawberry & rasberry onto the chilled chocolate mousse, for extra layer of flavor and garnish.

最后，请与爱的人一起享用。
Lastly, enjoy it with your loved ones!