Method
Dissolve half the sugar in the water and bring to the boil. Allow this to boil rapidly for five minutes. Meanwhile separate the eggs. Beat the yolks to a foam and then add the other half of the sugar. Continue beating until it's thick and foamy. Beat the egg whites until they form soft peaks; now gradually drizzle in the boiling sugar syrup and continue to beat the whites until all the syrup has been incorporated and the stiff egg white mixture has cooled slightly; this will take about 5 minutes. Melt the chocolate in a bain-marie. Once it is melted stir in the rum and the camp coffee; stir until smooth adding a little of the cream if necessary. Pour the warm chocolate mixture slowly onto the egg yolk mixture and fold the two together until they are smoothly blended. Now whip the cream until it forms soft, but not stiff peaks. Carefully fold the whipped cream into the chocolate mixture. Finally fold in the egg whites one third at a time until the mousse is a uniform colour and texture, mixing as gently as possible so as to keep the whole mixture light. Pour the completed mousse into a terrine mold, lined with cling film and chill for at least four hours or ideally overnight. Turn out onto a serving plate; peel off the cling film and decorate as required.
The secret of success is to have the whipped cream, whipped egg whites, the chocolate mixture and the whipped egg yolks as close to the same temperature when you begin combining them.
Thanks to
Mr G.E.S Morgan from the United Kingdom for submitting this Indulgent Chocolate Mousse recipe.
Added on 08 April 2009.
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