Rum Chocolate Mousse
20m prep 10m cook 2h ready
6 servings This simple, not-too-sweet mousse is adapted from Joy’s 1963 edition. If using pasteurized eggs, they will require more whipping to form stiff peaks.
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Ingredients
- ¼ cup sugar
- ¼ cup dark rum
- 4 ounces bittersweet chocolate (up to 64% cacao), chopped
- 3 tablespoons heavy cream
- 2 egg whites
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup cold heavy cream
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Step 1.
Stir together in a small saucepan over low heat until dissolved: ¼ cup sugar; ¼ cup dark rum
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Step 2.
Melt in a double boiler or a heatproof bowl set over a pan of barely simmering water: 4 ounces bittersweet chocolate (up to 64% cacao), chopped
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Step 3.
When the chocolate is melted, whisk in: 3 tablespoons heavy cream
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Step 4.
Gradually whisk the rum syrup into the chocolate until smooth. Let cool. Beat in a medium bowl until stiff but not dry: 2 egg whites; ⅛ teaspoon cream of tartar; ⅛ teaspoon salt
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Step 5.
Fold one-third of the egg whites into the chocolate, then fold in the remaining whites. Whip in a separate bowl until firm peaks form: 1 cup cold heavy cream
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Step 6.
Fold the whipped cream into the chocolate mixture. Divide among 6 glasses or cups and refrigerate for at least 2 hours before serving.
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