Rich, Dark and Boozy Chocolate Mousse
This was very, very tasty! It was certainly rich...and very boozy! I was at my friend's house making a French dish we both remember well from our childhood and decided, while flicking through the desserts section, that this chocolate mousse recipe looked really easy and delicious. And that it was! I "accidentally" (lazily really, as I couldn't be bothered measuring) added significantly more alcohol than the recipe stated, but it only made it even better. It made the perfect, rich end to a very tasty French dinner.
I know Kita will be very happy that I'm putting this recipe up. I hope she & J both like the photo!
Rich (and boozy) Chocolate Mousse
300g dark chocolate, chopped
300ml thickened cream
4 tablespoons rum (we used cognac...and thought kahlua would also be great)
4 egg whiltes
1/3 cup castor sugar
1/2 cup thickened cream, extra
Process chocolate (in food processor) until finely grated. Heat cream to just below boiling point, gradually add cream to chocolate while motor is operating; add rum, process until smooth. Transfer chocolate mixture to a large bowl.
Beat egg whiles in small bowl with electric mixer until soft peaks form, gradually add sugar a tablespoon at a time, beating well after each addition.
Fold egg white mixture through chocolate mixture in two lots.
Whip extra cream until soft peaks form, fold cream through chocolate mixture. Pour mousse into serving glasses. Refrigerate mousse several hours or overnight.