Friday, April 12, 2019

Mousse au Chocolat

4 large eggs, separated
3/4 cup sugar
1/4 cup water
1 tablespoon instant coffee
1/4 cup dark rum
6 ounces semi-sweet baker's chocolate
1 stick sweet butter
1/4 teaspoon cream of tartar

Beat the egg yolks until slightly thickened and they are a slightly lighter color.

Dissolve sugar into instant coffee.

Whip sugar mixture into egg yolks (just a drizzle at first).

Put chocolate and rum into a double boiler and place over very hot water (melt slowly), until chocolate is smooth.

Set sugar mixture over hot water and beat with a whisk until thick (5-8 minutes).

Stir one stick of soft butter into the chocolate.

Turn chocolate into sugar mixture.

Beat egg whites (slowly at first) with a pinch of salt and cream of tartar (make sure the whites are at room temperature).

Fold whites into chocolate.

Chill and serve

Recipe by David Dougherty

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