Chesterfield Inn Chocolate Mousse
Total preparation time: 30 minutes
Serves: 15Ingredients:
- 1 1/4 lb dark, semi sweet chocolate
- 3 oz unsalted buter
- 4 oz sugar
- 10 eggs, separated, room temperature
- 2 cups heavy cream
- 1 1/2 teaspoons dark rum
- 1 teaspoon vanilla extract
Steps:
- Melt chocolate and butter together in a double boiler over low heat. Remove from heat and cool slightly.
- Beat 2 oz. sugar with egg yolks until the mixture is light and creamy and doubled in volume.
- Beat egg whites to soft peaks. While still beating add 2 oz. sugar and beat until stiff peaks form.
- Whip cream to stiff peaks.
- Fold chocolate/butter mixture into yolks, then fold in whipped cream, rum and vanilla. Fold in whites gently to retain as much volume as possible. Chill to set. Serve with whipped cream