Chocolate mousse is such a classic dessert.
So simple and no fuss! I love using this recipe as adds a small amount of coffee and dark rum to the mixture, adding subtle flavour within the mousse. I hope you like it as much as I do!
- 170g dark chocolate, chopped
- 170g unsalted butter, cut into small pieces
- 1/4 cup brewed coffee
- 4 large eggs, separated
- 1/2 cup - 2/3 cup sugar and 1 tablespoon
- 2 tablespoons (30ml) dark rum
- 2 tablespoons (15ml) water
- Pinch of salt
- 1 teaspoon vanilla extract
- Dark chocolate to either shave over the top or add 2-3 pieces.
- Heat a saucepan one-third full with water and in a bowl set on top melt together the chocolate, butter and coffee, stirring over the barely simmering water until smooth. Remove from heat.
- Fill a large bowl with ice water and set aside.
- In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 1/2 - 2/3 cup of sugar, rum and water for approx. 3mins until the mixture is thick (like runny mayonnaise). You can also use a handheld electric mixer for this, but be sure the mixture is thick before removing the bowl form the heat.
- Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.
- In a separate bowl beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape.
- Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then add the vanilla extract.
- Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't over-do this or the mousse will loose it's volume.
- transfer the mousse to a serving bowl or divide into serving dishes and refrigerate for at least 4 hours or until firm.
- Use a microplane grater or peel to shave chocolate overtop before serving (optional).