About this recipe:This is a purist's chocolate mousse, with just enough alcohol to bring out the best in the chocolate. For best results, use a chocolate with a high cocoa content. Feel free to use whisky, Grand Marnier or anything you fancy, really, instead of the rum.
170g (6 oz) plain chocolate, chopped
6 eggs, separated
6 teaspoons rum
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Melt the chocolate slowly in a double boiler. Remove from heat and beat egg yolks into chocolate with electric mixer. Beat in alcohol, if desired.
In a separate bowl, beat egg whites to a stiff peak. Stir a large spoonful of egg whites into chocolate mixture to loosen. Then gently fold remaining egg whites into chocolate. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. The chocolate mousse will keep up to four days in refrigerator.
This chocolate mousse recipe can be made per person, using 30g of chocolate and one egg for each.