Chocolate Mousse

1. 1

   In small heavy saucepan over low heat melt butter and chocolate. Stir until smooth, set aside. In a small bowl or mixer beat egg whites until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form, set aside. In a large bowl of mixer beat egg yolks with remaining 1/4 cup sugar until lemon colored and light. Beat in rum and coffee. With rubber spatula fold in chocolate mixture and whipped cream just to blend. Spoon into 4 individual serving dishes. ( If desired, reserve about 1 cup mousse, put into pastry bag with fluted tip and form rosettes on servings.) Chill several hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.