Barbara Kafka

Chocolate Mousse

(from The Intolerant Gourmet)

I when I first started to cook, I looked at books--which was how I knew how to learn. For years I made this mousse. I have now adapted it slightly as my Viennese-born husband likes a lighter mousse. It is still very rich and a small amount is satisfying.
 
1/2 pound dark chocolate, roughly chopped

4 tablespoons cold water


2 tablespoons safflower oil


6 eggs, separated and 2 egg whites


1 tablespoon and 1 teaspoon rum


Pour water one inch high into a small saucepan over very low heat. Combine chocolate, water and oil in a small metal bowl and place on top of pan. Melt until chocolate is dissolved (the chocolate may seize up or become grainy, do not be alarmed). Remove bowl from heat and let chocolate mixture cool slightly (about 5 minutes).

Carefully whisk egg yolks into the chocolate mixture one at a time until well combined. Add rum and combine thoroughly (the mixture will be quite dense). Beat egg whites until stiff peaks form. Mix in 1/4 of the stiff egg whites until thoroughly combined. Gently fold in the remaining egg whites 1/3 at a time. Pour into a serving bowl or six small individual bowls for serving or keep in mixing bowl. Chill in refrigerator for 4 hours to set.

Makes 1 quart of mousse



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