The Meridien'S Chocolate Mousse

1. 1

   Melt chocolate over hot water or in microwave.

2. 2

   Set aside. Beat egg whites until fairly firm peaks form.

3. 3

   Then beat in sugar gradually, 2 tablespoons at a time, until stiff peaks form.

4. 4

   Whisk butter and egg yolks into chocolate.

5. 5

   Fold egg whites into chocolate mixture.

6. 6

   Add rum. Turn into serving dish or individual molds.

7. 7

   Chill for several hours.

8. 8

   If desired, serve with custard sauce made with remaining egg yolks, or garnish with thin, thin candied orange slices and peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.