Chocolate Mouse “Classic”
For 6 six-once goblets or glass ramekins.
“Chill the mousse in refrigerator for at least 4 hours or may freeze.”
Ingredients:
6 oz. (170g) bittersweet chocolate, no more than 60%cacao, chopped
5 oz. (150g) unsalted butter, cut into small pieces
1/4 cup dark-brewed coffee (e.g. French roast)
4 large eggs separate
2/3 cup (170g), plus 1 tablespoon sugar
1 teaspoon pure vanilla extract
2 tablespoon dark rum (e.g. Meyer’s rum) or Cognac or Grand Marnier
Chocolate shavings for garnish (optional)
- In medium-sized bowl set over a pan of simmering water, melt the chocolate, butter and coffee. Removed it from heat, and set aside to allow lukewarm.
- In another medium-sized bowl set over a pan of simmering water, whisk the egg yolks with 2/3 cup sugar, vanilla extract and rum for about few minutes or until thick, Remove from heat, then fold the chocolate mixture into the egg yolks.
- In a separate clean bowl, beat the egg whites until frothy. Add a tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff.
- Fold one–third of the beaten egg whites into the chocolate mixture, and then fold in the remainder of the whites just until incorporated.
- Transfer the mousse to individual goblets, and refrigerate for at least 4 hours, until firm.
Serve it with the chocolate shavings or fresh berries atop the mousse.