Wolfendale's Chocolate Mousse Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Wolfendale's Chocolate Mousse
1 cup good quality semi-sweet chocolate chips
1/4 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 (fresh or from an aerosol
Shaved chocolate for garnish
In heavy-bottomed saucepan or double boiler, melt chocolate over low
heat. Gradually add sugar and rum; whisk until smooth. 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. If it gets too cool, chocolate mixture
will start to congeal. In metal bowl, beat egg whites until stiff
peaks form. In another metal 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
whipping cream and chocolate.
Makes 6 to 8 servings.
Notes: 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. Though the risk of salmonella is smaller from uncooked
egg whites than from yolks, the U.S. Department of Agriculture
recommends against using them to be absolutely sure, particularly
for the very young, the elderly, pregnant women and people with
serious illnesses or weakened immune systems. Reconstituted powdered
egg whites, can be used instead.
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