Tuesday, March 20, 2007

Chocolate Mousse

8-oz. semi-sweet chocolate
1/4 cup dark rum
1/2 cup granulated sugar
2-3 Tbsp. lukewarm water
2 egg whites
2 cups heavy cream

Melt chocolate in top of double boiler. Meanwhile cook rum and sugar over very low heat until sugar melts (do not let it brown). Add sugar syrup to chocolate (they should be about the same temperature). Beat in 2 tablespoons of lukewarm water; set aside.

Beat egg whites until stiff; whip 2 cups of heavy cream and fold together with egg whites.

Beat chocolate again. If it has thickened, add 1 more tablespoon water. Fold chocolate into cream/egg white mixture.

Spoon into individual serving dishes or wine glasses. Chill.

Serves 8


This is extremely rich. I may try it with just 6 ounces of chocolate next time around. Either that or divide it into 12 servings instead of 8.

Recipe from Susan Branch's Vineyard Seasons Cookbook

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