Chocolate Mousse

1. 1

   Combine the chocolate and butter and melt over a hot-water bath.

2. 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. 3

   Remove from the heat and whip until cool.

4. 4

   Combine the egg whites with the remaining 1 ounce sugar and whisk over a hot-water bathe to 145 degrees F. Remove the whites from the heat and beat to full volume.

5. 5

   Continue beating until cool.

6. 6

   Using a large rubber spatula, fold the egg whites into the egg yolks.

7. 7

   Fold the butter-chocolate mixture into the egg mixture.

8. 8

   Fold in the whipped cream.

9. 9

   Add the rum, to taste.

No additional tips available.