Chocolate Rum Mousse
Note: This recipe contains uncooked egg whites. If salmonella
contamination is a concern in your area, please use
pasteurized eggs or skip this recipe entirely.
1/4 cup (60 ml) sugar
1/4 cup (60 ml) rum
4 oz (110 g) semisweet chocolate
2 Tbs (30 ml) plus 2 cups (500 ml) heavy cream
2 egg whites, stiffly beaten
Combine the sugar and rum in a small saucepan and warm over
very low heat, stirring until the sugar is dissolved. Set
aside. Melt the chocolate in a saucepan set over hot water.
Stir in the rum mixture and 2 tablespoons (30 ml) heavy cream
until smooth. Beat the remaining cream until light and fluffy
and fold into the chocolate
mixture. Fold in the beaten egg whites and spoon into
individual
serving bowls or wine glasses. Chill at least 2 hours before
serving.
Serves 8 to 12.
Bon appetit from the Chef at World Wide Recipes
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