Chocolate Mousse for Valentine's Day

1. 1

   Soak the gelatin in water.

2. 2

   Microwave or warm over a double boiler to dissolve.

3. 3

   Put the chocolate in a separate bowl and melt in a double boiler.

4. 4

   Pour the milk into a pot, and turn the heat on.

5. 5

   When the edges start to boil, turn off the heat, and add the gelatin from Step 1 to the pot.

6. 6

   Pour Step 3 into the chocolate mixture from Step 2.

7. 7

   Mix in cold water to cool.

8. 8

   Put the egg white in a new bowl.

9. 9

   Add granulated sugar little by little, and whip until the mixture forms peaks.

10. 10

    (Let it sit in the fridge until to use).

11. 11

    Pour the heavy cream and rum in a different bowl, and whip until they form soft peaks.

12. 12

    Add the whipped heavy cream from Step 6 to the chocolate mixture from Step 4, and mix.

13. 13

    Finally, add the meringue from Step 5 to the chocolate mixture from Step 7, and mix together.

14. 14

    Pour into your preferred molds, and tap the bottoms to flatten the surface of the mixture.

15. 15

    Chill in the fridge.

16. 16

    Top with whipped heavy cream or fruit on top to your liking.

17. 17

    It will be the perfect texture if you remove it from the fridge about 20 minutes before serving.

* Per serving · 4 servings · Values may vary.

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