Chocolate rum Mousse

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 6 ounces sweet chocolate
    • 5 eggs, separated
    • 1 teaspoon


    Melt chocolate in the top of a double saucepan over hot but not boiling water. Remove from heat and allow to cool. Beat egg yolks lightly and then beat them gradually into the melted chocolate. Flavour to taste with vanilla extract and instant coffee diluted in hot water.

    Beat cream until thick; stir in rum and fold into the chocolate mixture. Beat egg whites until stiff and fold into t