Chocolate Mousse
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Combine the chocolate and butter and melt over a hot-water bath
2
Combine the egg yolks with the water and 1 ounce sugar and whisk over a hot-water bathe to 145 degrees F for 15 seconds
3
Remove from the heat and whip until cool
4
Combine the egg whites with the remaining 1 ounce sugar and whisk over a hot-water bathe to 145 degrees F
5
Remove the whites from the heat and beat to full volume
6
Continue beating until cool
7
Using a large rubber spatula, fold the egg whites into the egg yolks
8
Fold the butter-chocolate mixture into the egg mixture
9
Fold in the whipped cream
10
Add the rum, to taste