Dairy-free Chocolate Mousse

Melt the chocolate in a double-boiler of simmering water. (Be careful that no water splashes into the chocolate or it will stiffen up.)

When the chocolate is melted, remove it from the hot water and stir in the margarine, 1 tablespoon at a time.

Stir in the liqueur (optional).

Beat the egg whites with the salt until stiff, and set aside.

Beat the egg yolks until creamy and light.

Mix the chocolate thoroughly into the egg yolks.

Using about 1/3 of the chocolate mixture at a time, fold it thoroughly into the egg whites. (Fold in carefully, so the egg whites will not lose any of the air beat into them.)

Spoon the mousse into a decorative serving dish (or into individual dessert dishes) and top with the almonds.

Chill until about half an hour before you wish to serve the mousse. Remove from the fridge to come to room temperature before serving.