Rum-Scented Chocolate Mousse

Name: Rum-Scented Chocolate Mousse
Ingredients: ⅓ cup (80 ml) light corn syrup; 3 egg whites; 3 ounces (85 g) unsweetened chocolate; 5 ounces (140 g) sweet dark chocolate; 2 tablespoons (30 ml) dark rum; 1¼ cups (300 ml) heavy cream

Preparation info

6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

5 ounces (140 g) sweet dark chocolate
3 ounces (85

Pastry
Vegetarian
Gluten-free

Method

Chop both chocolates and melt together over a bain-marie. Set aside, but keep warm.
Whip the heavy cream with the rum to not-quite-soft peaks.
Whip the egg whites to a foam. Bring the corn syrup to a quick boil and pour it into the egg whites in a thin, steady stream while whipping at medium speed. Turn the mixer to high speed and continue whipping un