I just had one bowl of it. Take it from me, it is amazing! Not super rich or super bitter like many mousse recipes. It was light, fluffy and sweet. I would even make it again, and I hate making things that are ridiculously fussy. Mousse is the fussiest of the fussy.
So, in order to make this delicious mousse that serves 3-4, you will need:
3 oz of semi-sweet baking chocolate
3 oz butter (yes, use butter! no margarine! no oil! butter! lots of it!)
1/4 cup water
2 eggs, separated
1 T rum
1/3 cup of sugar, for the egg yolks
1 T sugar, for the egg whites
1 pinch of salt
1 t of vanilla extract
Stuff you need:
At least 1 double boiler, I used 2. Well, 2 pots with metal mixing bowls over it, because I don't own a double boiler. :)
A whisk (or hand mixer. A hand mixer makes this go 100 billion times faster)
A spatula.
Many bowls.
Prep work: get a large bowl and put ice water in it. Sounds weird, I know, but it is important.
Step 1: Melt chocolate, butter in a double boiler on a low simmer (or, if you don't own a double boiler, like me, a pot with water covered with a metal mixing bowl), and add water. When mixed thoroughly, remove from heat and make it wait patiently until you use it again.
Step 2: In another double boiler (or a different metal bowl over a pot of water), barely simmering, whisk the egg yolks, rum, and sugar until thick and almost mayonnaise-y. I strongly suggest using a hand mixer. I whisked by hand for about 10 minutes before I lost patience and whipped out the hand mixer. 3 minutes later, I had thick, almost mayonnaise-y egg yolk mixture.
Step 3: Put the yolk bowl in the bowl of ice water (make sure the water doesn't get in), and keep whisking/mixing until its even thicker and more mayonnaise-y. Fold the chocolate in with the egg yolk mix. It looks really cool. Seriously, I spent a good minute or two admiring the brown chocolate and yellow eggs mix together.
Anyway, Step 4: In yet another bowl, use a different whisk, clean your whisk, or clean your mixer attachments, to attack the shit out of the egg whites with the pinch of salt in it. Make sure your whisks are clean, or else your egg whites won't fluff. Oils and fat in the egg whites will make the egg whites from foamy awesomeness. Anyway, when its mostly fluffed (but not stiff), add the other tablespoon of sugar. Mix it in a bit more, than add the vanilla. Mix it moar! MOAR!
Step 5: Fold 1/3 of the egg whites into the chocolaty egg yolks. Then fold the rest in, but not too much otherwise the egg whites will be less fluffy.
Step 6: Put in 3-4 bowls or cups or whatever you want to serve it in, and chill in the fridge for 4 hours at least. They can stay chilled for 4 days.
There is raw egg in it, so you are at risk for salmonella, but the risk is fairly low. I mean, how much freakin' cookie dough have you eaten? How many bowls of cake batter have you licked clean? We've all eaten a ton of raw eggs and we're all alive.
Anyway, it was a little on the sweet side, so I had it with a cup of instant coffee thing from Starbucks. It was gross. Don't drink it. I added 2 T of sugar and it was still pretty gross. There's better coffee than that. Or even tea works. Something bitter to even out the sweetness. I love sweet desserts, and I love sweet desserts and bitter drinks together.
Also, eggs are weird. They get take on so many forms and are just really weird. I mean, they super slimy in the shell. If you whip them, they turn into really foamy. If you fry them, they turn rubbery. If you pour water over them, they bubble. They're so versatile and creepy.
Anyway, enjoy your mousse. I hope you have a hand mixer or immersion blender.
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