Classic Chocolate Mousse

1. 1

   Grate the chocolate and melt over hot water, stirring constantly.

2. 2

   Add hot coffee and blend well.

3. 3

   Beat egg yolks and fine granulated sugar together with a whisk or electric beater for approximately 3 minutes or until they are thick and pale yellow in color.

4. 4

   Stir in the chocolate mixture and rum.

5. 5

   Whip the cream with the 1 tsp of sugar then beat the egg whites stiff but not dry and gently fold into the chocolate mixture alternatively with the whipped cream.

6. 6

   Pour into chilled cups, champagne glasses, or a souffle dish.

7. 7

   Chill for approximately 1 hour, or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.