Method

• 1.
  Whisk eggwhites in an electric mixer until soft peaks form. With the motor running, gradually add the sugar, 1 tablespoon at a time, and whisk until stiff peaks form. Add egg yolks, 1 at a time, beating well after each addition. With the motor running, gradually pour in the cooled melted chocolate and beat until completely combined.
• 2.
  In a separate bowl, whisk cream with vanilla and nutmeg until stiff peaks form. Fold into the chocolate mixture. Divide among 4 bowls or glasses, then cover and chill for at least 30 minutes to set.
• 3.
  Meanwhile, place the cranberries and liqueur in a small saucepan over medium heat. Bring to a simmer, then remove from heat. Stand at room temperature for at least 20 minutes.
• 4.
  To serve, drizzle the boozy cranberries and a little soaking liqueur over the chocolate mousse.