Chocolate Amaretto mousse

1. Melt chocolate chips in a bowl placed over hot water at a very low heat, stirring constantly. Stir in the coffee and then the liqueur. Let it cool at room temperature.
2. Add the egg yolks, one at a time, beating thoroughly after each yolk.
3. Whip the cream in a mixing bowl until thickened; gradually beat in the sugar and continue beating until stiff. Beat the egg whites with the salt in another bowl until stiff. Gently fold the egg whites into the cream.
4. Stir about a third of the cream mixture thoroughly into the chocolate mixture; then scrape the remaining cream mixture over the lightened chocolate base and fold together gently. Fold in the almonds. Pour into 8 individual dessert cups or a large serving bowl. Refrigerate covered until set; this takes about 2 hours.
5. Just before serving, garnish each mousse with piped whipped cream, grated chocolate, chocolate curls, leaves or any garnish of your choice.