posted by bill 09-25-99 8:24 PM
Rum Chocolate Mousse
1/4 C. sugar
2-4 Tbsp. Rum
1/4 lb. semi-sweet or sweet chocolate (4 squares)
2-3 Tbsp. Whipping cream
2 egg whites, stiffly beaten
1 C. whipping cream, whipped
Cook sugar and rum over very low heat until dissolved but not coloured brown.
Melt chocolate in a double boiler or microwave.
When the chocolate is melted, stir in 2 to 3 Tbsp. whipping cream.
Add the syrup to the melted chocolate and stir until smooth.
When the mixture is cool but not chilled, fold into it stiffly beaten egg whites and then fold this combination very gently into the 2 Cups whipped cream.
Chill in sherbet glasses at least 2 hours before serving.