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Chocolate Mousse
- Serves
4
- Difficulty
Easy
By Tony Bilson
Published 1994
Ingredients
125 g 4 oz 60 g 2
Method
Chop the chocolate roughly, put it into the top of a double saucepan with the butter and stir over warm (not hot) water until melted. Remove from the heat, cool slightly. Add the egg yolks, half the sugar and the rum, and beat until the mixture is smooth and thick.
Whip the egg whites to soft peaks with the remainder of the sugar. Fold half the egg white mixture into the chocolate first
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