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Chesterfield Inn Chocolate Mousse
20 Cross Road
1 hrs 0 mins
0 hrs 0 mins
1 and 1/3 C All-purpose flour
1 and 1/3 C Milk
eggs, separated, room temperature
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
Melt chocolate and butter together in a double boiler over low heat. Remove from heat and cool slightly.