Rum Chocolate Mousse

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.

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