Wolfendale's Chocolate Mousse Recipe
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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 can)
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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