Recipe by Hanka
Do you want to make a chocolate mousse but you don't have a cream? Well this might be perfect recipe for you.
Top Review by I'mPat
I made this as one of our Chrismas day lunch desserts and was thoroughly enjoyed by those that ate it. I got 8 1/2 small bowls. The only problem I had was with the butter even though I was only adding one small cube at a time and in the end I had a pool of butter fat so transfered to a mixing bowl and using the whipping beaters on the mixmaster I whipped it till it fully merged, I'm not sure if this was because I used 100 grams of 85% cocoa dark chocolate and 70 grams of milk chocolate (both being Lindt chocolate) but all came together in the end. Thank you Hanka for a delightful dessert for our Christmas lunch.
- 4 eggs, separated
- 5 tablespoons granulated sugar
- 170 g good quality dark chocolate
- 3 tablespoons strong coffee
- 3 tablespoons rum or 3 tablespoons brandy
- 1 tablespoon cocoa powder
- 125 g butter, cubed
Directions See How It's Made
- Whisk the egg yolks with 4 tablespoons sugar in the top of a double boiler over boiling water until thick and creamy about 5 minutes. The egg should be pale and will double in the quantity.
- Place the broken chocolate, coffee and rum in the top of a double boiler over boiling water and leave until melted. Make sure the bottom of your bowl doesn't touch the boiling water.
- Once melted, stir in cocoa powder. Add butter little by little and stir until fully absorbed. Remove from heat and let it cool to room temperature.
- Meanwhile whip egg whites with remaining tablespoon sugar until soft peak form.
- Add the chocolate mixture slowly to the egg mixture stir gently until thoroughly incorporated and smooth.
- Before you fold egg whites to your chocolate mixture make sure chocolate mixture is room temperature (if too hot it won't set properly and could be too runny).
- Fold a quarter of the egg whites into the cooled chocolate mixture, continue with the remaining egg whites using a lift and fold motion with your spatula.
- Pour mousse into small ramekins or glasses.
- Refrigerate over night.
- Serve with berries and chocolate curls if desired.