Two kinds of chocolate -- cocoa powder and the finest semisweet chocolate -- make this rich, dark mousse.

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Ingredients

Directions

  • In medium bowl, stir cocoa powder with 6 tablespoons warm water; stir in rum. In another medium heatproof bowl or top of double boiler set over a pan of barely simmering water, heat chocolate, stirring occasionally, until melted. Stir melted chocolate into cocoa-powder mixture. Set aside; keep warm.

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  • In medium heatproof bowl or clean top of double boiler, combine sugar and egg whites. Place over pan of barely simmering water; heat, whisking constantly, until a candy thermometer placed in the mixture registers 140 degrees. Remove from heat; whisk until cooled completely and stiff peaks form. Set aside. Whisk cream in medium bowl until stiff peaks form. Set aside in refrigerator.

  • In bowl of electric mixer fitted with whisk attachment, lightly whisk egg yolks until yolks are just broken up. In small saucepan, bring corn syrup to a boil; gradually and carefully pour hot syrup into egg yolks, whisking continuously. Continue to whisk until thick and fluffy, about 5 minutes. Fold the warm chocolate mixture into egg-yolk mixture. Fold into the reserved whipped cream, then gradually fold in egg-white mixture. Chill mousse in airtight container until ready to serve, up to 1 day.

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