Chocolate Mousse

1. 1

   Put chips into blender and turn to high speed for 8 to 10 seconds, until chips are powdered.

2. 2

   Do not overblend.

3. 3

   Push chocolate down with a wooden spoon.

4. 4

   Add boiling water and blend at high speed for 6 to 8 seconds to melt chocolate.

5. 5

   Add rum, coffee and egg yolks.

6. 6

   Blend for 10 to 15 seconds, pushing chocolate down as necessary.

7. 7

   Beat egg whites to stiff peaks with a bit of cream of tartar.

8. 8

   Fold chocolate mixture into whites, gently with a large whisk.

9. 9

   Chill 2 to 4 hours.

No additional tips available.