Bitter Chocolate Mousse

(taken and made my own from this French cookbook)

This is my favorite dessert recipe when I have guests over. It is very easy and inexpensive to make, you can prepare it in advance and it is so rich, you’ll only need a 1/4 cup for each serving! I like to serve it with vanilla wafers to cut the richness in half. 🙂 Enjoy!

8oz semisweet chocolate, chopped (don’t use chips — they have extra wax, use the baking chocolate)
4 tbsp water
2 tbsp rum
2 tbsp butter cut into small pieces
4 eggs, separated
6 tbsp heavy cream
1/4 tsp cream of tartar
3 tbsp fine sugar
extra whipping cream to top

Place the chocolate and water in a heavy saucepan. Melt over low heat, stirring until smooth. Remove the pan from the heat and whisk in the rum and butter.

With your KitchenAid (or electric mixer), beat the egg yokes for 2-3 minutes until thick and creamy, then slowly beat into the melted chocolate until well blended. Set aside.

Whip the cream until soft peaks form and stir a spoonful into the chocolate mixture to lighten it. Fold in the remaining cream.

In a clean, grease-free bowl, using your KitchenAid, beat the egg whites slowly until all frothy like. Add the cream of tartar, increase the speed and continue beating until they form soft peaks. Gradually sprinkle the sugar in and continue beating until the whites are stiff and glossy.

Using a rubber spatula or large metal spoon, stir a quarter of the egg whites into the chocolate mixture, then gently fold in the remaining whites, cutting down to the bottom, along the sides and up to the top in a semicircular motion until they are just combined. (Don’t worry about a few white streaks. They are can be artistic character.) Gently spoon into individual dishes, I usually go for 6 tea cups. Chill for at least 2 hours until set and chilled — i like to chill overnight cause it saves time later.

When ready to serve, top with whipped cream.


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