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Christy's Chocolate Rum Mousse *

Source of Recipe

Christy


List of Ingredients

12 ounces Ghirardelli double chocolate chips
1 7 ounces bar Abuelita (Mexican chocolate drink mix -- OR another 6 oz chocolate chips + cinnamon to taste)
2 cups heavy cream
1 cup sugar
8 egg whites
1/3 cup cocoa powder
1/2 cup softened butter
4 tablespoons dark rum


Recipe

Bring cream just to a boil in medium saucepan; immediately remove from heat and stir in chocolate. Allow to sit for a few minutes, then whisk well to combine until smooth and all chocolate is melted. Sift in cocoa powder, stirring until smooth. Pour into large bowl and allow to cool to room temperature. Once at room temperature, stir in softened butter, whisking well to combine thoroughly.

Heat egg whites with sugar in heavy saucepan on low heat; whisk continually until whites warm up and sugar dissolves. Once sugar is dissolved, pour whites into mixing bowl. Use balloon whip and whisk egg white mixture on high speed with electric mixer until stiff peaks form; do not overmix or whites will dry out. Fold whites into chocolate mixture, then refrigerate until firmed up. Serve with sweetened whipped cream.