Mousse Au Chocolat (Belgium)

Recipe by Sydney Mike
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly.
  • Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak.
  • In a separate bowl, beat whipping cream into soft peaks.
  • Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum.
  • Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up.
  • Before serving, garnish with chocolate shavings.
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