If you like sweet and velvety goodness, you’ll love this chocolate mouse. Only fresh ingredients makes this easily the best you’ve ever had.
6 oz Semi sweet baking chocolate
4 tbsp Unsalted butter
4 Eggs, separated
1/2 cup Heavy whipping cream
2 tbsp Dark rum
1 tsp Vanilla extract
2 tbsp Granulated sugar
pinch of salt
Melt the butter and set aside. Melt the chocolate on a double boiler until the mixture blends into a smooth goo (Microwaving on 50% is ok, but be very(!) careful).
Whisk the butter, one tablespoon at a time into the chocolate. Add the salt, run and vanilla and stir until smooth. Add the yolks one at a time to the molten chocolate. Keep stirring until the mixture cools to touching temperature. If the chocolate starts to become clumpy, whisk in another 2 tbsp of molten lukewarm butter until it becomes smooth. (I never claimed this was a heart healthy recipe)
Beat the egg whites until very stiff. Along the way add the sugar. Then carefully whisk 1/4 of the egg whites into the chocolate to lighten the mixture. Gently fold the rest of the egg whites in.
Beat the heavy cream until stiff and again gently fold it into the mouse. Cover and refrigerate for 4-5 hrs, better overnight.