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Wolfendale's Chocolate Mousse

Source of Recipe


Wolfendale's Restaurant



List of Ingredients



• 1 cup good-quality semi-sweet chocolate chips
  
• ¼ cup sugar
  
• 1/8 cup Malibu (coconut-flavored rum)
  
• 1 pint whipping cream, divided
  
• 2 egg whites (see Note)
  
• Sweetened real whipped cream, for garnish
  
• Shaved chocolate, for garnish
  






Instructions



1. In heavy-bottomed saucepan or double boiler, melt chocolate over low heat. Gradually add sugar and rum; whisk until smooth.
   
   
2. Remove from heat; whisk in 2 tablespoons of cream to keep mixture from hardening. Set aside; cool to room temperature. (If mixture gets too hot, egg whites will cook.)
   
   
3. In metal bowl, beat egg whites until stiff peaks form. In another bowl, whip cream until stiff. Add lukewarm chocolate mixture to egg whites; gently fold in. Fold chocolate/egg white mixture into whipped cream; refrigerate 3 hours.
   To serve, pipe or spoon mousse into tall glasses. Garnish with whipped cream and chocolate.
   
   Makes 6 to 8 servings.
   
   
   NOTE
   When separating eggs, be careful not to get any yolk into egg whites. Even one drop of yolk will interfere with the success of this dessert.