Chocolate Mousse

1. 1

   Whisk the egg yolks with 4 tablespoons sugar in the top of a double boiler over boiling water until thick and creamy about 5 minutes. The egg should be pale and will double in the quantity.

2. 2

   Place the broken chocolate, coffee and rum in the top of a double boiler over boiling water and leave until melted. Make sure the bottom of your bowl doesn't touch the boiling water.

3. 3

   Once melted, stir in cocoa powder. Add butter little by little and stir until fully absorbed. Remove from heat and let it cool to room temperature.

4. 4

   Meanwhile whip egg whites with remaining tablespoon sugar until soft peak form.

5. 5

   Add the chocolate mixture slowly to the egg mixture stir gently until thoroughly incorporated and smooth.

6. 6

   Before you fold egg whites to your chocolate mixture make sure chocolate mixture is room temperature (if too hot it won't set properly and could be too runny).

7. 7

   Fold a quarter of the egg whites into the cooled chocolate mixture, continue with the remaining egg whites using a lift and fold motion with your spatula.

8. 8

   Pour mousse into small ramekins or glasses.

9. 9

   Refrigerate over night.

10. 10

    Serve with berries and chocolate curls if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.