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NOTE: The flavor of this mousse depends entirely on the chocolate you use.
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Please use the highest quality chocolate you can.
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DO NOT use Bakers chocolate.
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Do not use chocolate chips.
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I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
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DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
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Stir until smooth.
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Whisk in the yolk and mix well.
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Set aside.
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Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
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Add the whites and whip until soft peaks form.
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Sprinkle in the sugar, beating on high until stiff, but not dry.
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Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
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Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
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Fold everything together gently until no streaks of white appear.
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Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
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Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
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Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
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This allows it to be formed into molds and terrines and be sliced or cut.
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It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
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I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
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The uses for this mousse are endless.
