Chocolate Mousse

This was Mom's go-to fancy dessert and it really is quite lovely. She sould layer it with whipped cream in parfait glasses, I sometimes put it in 10 ramekins to set and simply top with whipped cream since I am often serving a crowd and don't have enough appropriate glassware! This needs to be made in advance (it should set at least 8 hours or overnight).

INGREDIENTS

  • 8 egg whites
  • 10 egg yolds
  • 1 c sugar (+ 2 tbsp for the whipped cream)
  • 8 oz semi sweet or dark chocolate
  • 1/3 - 1/2 c white rum
  • Whipping cream (for serving)
  • 1 tsp vanilla

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Combine the egg yolks, 3/4 c of sugar and rum in a pan (or double boiler) and beat on low heat with an electric hand beater until the mixture is very light yellow, fluffy and thick.
  2. Melt the chocolate in a double boiler and then fold it into the yolk mixture.
  3. Beat the egg whites in a stand mixer until stiff and then add a 1/4 c of sugar.
  4. Fold the chocolate mixture into the egg whites very gently trying not to deflate the egg whites.
  5. Pour into the ramekins or a large bowl and chill for 8 hours or overnight.
  6. Whip the cream with a couple of tbsp of sugar and 1 tsp of vanilla and serve!

TIPS & HINTS