Chocolate Mousse
Ronnie's Notes
This rich, dark mousse is a perennial favorite.
Tips: Second Thoughts For a frothier mousse, whip 2 egg whites until they stand in soft peaks and fold them into the chocolate mixture, after adding the whipped cream. (Remember, though, that eating raw eggs poses some health risks.)
Difficulty: Challenging
Instructions
Put the chocolate in the top part of a double boiler set over barely simmering water.
Stir for 3– or until the chocolate has melted.
Remove the top part of the double boiler from the heat.
Whisk in the confectioner’s sugar and egg yolks.
Add the rum or coffee and water, and whisk them in.
Set the mixture aside.
Whip the cream until it stands in soft peaks.
Fold all but ½ cup into the chocolate mixture.
Spoon the mousse into individual serving dishes.
Refrigerate at least .
Garnish with the reserved whipped cream.