smooth, delightful and easy-to-make dessert, Rum Chocolate Mousse is an excellent ending to a light meal.
12 oz. dark cooking chocolate
6 tablespoons rum
16 A. oz. double cream
4 egg whites
3 tablespoons Chocolate Caraque
In a small saucepan, melt the chocolate with the rum over low heat, stirring constantly. Remove the pan from the heat and stir in 2 tablespoons of the cream. Set aside to cool.
In a large mixing bowl, whisk the egg whites with a wire whisk or rotary beater until they form stiff peaks. Set aside.
In a medium-sized bowl, beat the remaining cream until it is thick but not stiff.
Pour the chocolate mixture into the large mixing bowl and, using a metal spoon, fold it into the egg whites. Fold the cream into the chocolate and egg white mixture. Spoon the chocolate mixture into a 7-inch souffle or glass dish. Cover the dish and chill it in the refrigerator for at least 3 hours before serving.
Remove the dish from the refrigerator. Sprinkle the mousse with the chocolate caraque and serve immediately.