Method

• 1.
  Place chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch water), stirring until melted.
• 2.
  Remove from heat. Add a pinch of salt, then gradually whisk in oil. Cool.
• 3.
  Using an electric mixer, beat egg yolks and 1/2 cup (110g) sugar until thick and pale.
• 4.
  Fold through vanilla seeds and Galliano, then fold into chocolate mixture.
• 5.
  Whisk eggwhites until frothy. Gradually add remaining 1/4 cup (55g) sugar and whisk until soft peaks.
• 6.
  Gently fold the meringue into chocolate mixture.
• 7.
  Divide among eight 1/2 cup (125ml) ramekins, then chill for 5 hours or overnight to set.
• 8.
  For the amarettini, whisk eggwhites in a bowl until frothy.
• 9.
  Stir in sugar, almond meal and vanilla seeds.
• 10.
  Shape into 40 walnut-sized balls, coat with extra sugar, then press an almond flake into each.

• 11.
  Place on a baking paper-lined tray and chill for 30 minutes.
• 12.
  Preheat oven to 160°C. Bake amarettini for 10-12 minutes until bases are firm and light golden. Cool on tray, then serve.
• 13.
  To serve the dish, remove the mousse from the fridge. Top with berries and amarettini to serve.