Rum Chocolate Mousse, from www.PremierSystems.Com/recipes
Google: Bruce Moffitt



RUM CHOCOLATE MOUSSE

It really does help if you use a heavyweight solid copper bowl when beating egg whites. I believe that a coppper bowl is essential for getting the highest and most stable loft on the whites. In addition you will need a whisk, a stainless bowl and something pretty in which to serve the Chocolate Mousse. Click here for our recommendations.

Chocolate Mousse is fairly difficult and will merit your full attention. It is a rich and wonderful dessert, and well worth the effort of learning. Read the recipe carefully, and figure out anything that isnít clear. Then get your tools and ingredients ready. Have the eggs out so they can come to room temperature.

Now begin:

Melt together in a 2 1/2 quart stainless steel bowl over a pan of simmering water:

  • 14 oz. Unsweetened chocolate
  • ĺ cup good, strong coffee
  • 1 Ĺ cup sugar

Whisk occasionally while chocolate is melting until it is nice and smooth. As soon as it is melted, and nice and hot, be prepared to mix in the egg yolks. While chocolate melts:

Using the fine blade of a grater, grate:

  • zest of one orange, Soak with:
  • Ĺ cup rum or brandy. Save till needed.

Carefully separate 12 eggs into two bowls, a small stainless steel one for the yolks, and if possible, a copper one for the whites, big enough so the whites can be whipped to the soft peak stage. Be absolutely sure no egg yolk or trace of oil gets in with the whites. By the time you are ready to whip the whites, they should be at room temperature.

As soon as the chocolate mixture is smooth and hot, whisk the yolks, two at a time, rapidly and thoroughly into it. The eggs in this dish are a critical part. When mixed in, the yolks should be at room temperature. (They are cooked by the chocolate mixture when they are beaten in.) Whisk all well. Add the liquor and orange mixture to the chocolate and egg yolks and whisk in well. Remove chocolate mixture from the heat.

Beat the 12 egg whites until frothy and add 1/8 tsp cream of tartar or a tiny dash of salt. Beat until stiff peaks form. Gently fold whites, 1/3 at a time into cooling chocolate mixture. Use a rubber spatula and be gentle so you don't break the bubbles in the egg whites. This folding is probably the most difficult part of the recipe. Bring the spatula across the bottom of the bowl towards you, and fold the mixture up and over. Turn the bowl a bit and do it again. It is easier to do than to explain, and if you have a friend that knows this kind of thing, have them show you.

Cover and place in the refrigerator until well set and chilled, at least a couple or three hours. Top with whipped cream and a mint leaf.


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