This recipe was found on www.recipes.wuzzle.org where it was adapted from Everybody Eats Well in Belgium. I'm posting it here as I look forward to the ZWT6! The preparation time does not include the several hours needed for the mousse to firm up in the refrigerator.
Provided by Sydney Mike
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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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Antwi Richmond
[email protected]Meh.
Jamshad M
[email protected]I've tried many mousse recipes, but this one is by far the best. The combination of dark chocolate and heavy cream creates a mousse that is both rich and creamy. I highly recommend this recipe.
Melissa Wood
[email protected]Easy to make and delicious!
Tagwa Ali
[email protected]This mousse was a delight! The texture was light and airy, and the chocolate flavor was rich and decadent. I followed the recipe exactly, and it turned out perfectly. My guests loved it, and I will definitely be making it again.