8 oz (225 g) plain chocolate
1 tbsp (15 ml) rum
1 stick (8 Tbsp) 115 g (4 oz) butter
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
4 eggs, separated
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
chocolate curls to decorate
1 tbsp (15 ml) rum
1 stick (8 Tbsp) 115 g (4 oz) butter
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
4 eggs, separated
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
chocolate curls to decorate
method
1. Break the chocolate into pieces and place in a bowl over simmering water, with 30 ml (2 tbsp) water and rum. Stir until smooth. Cool slightly.
2. Whisk together the butter and sugar until pale and fluffy, then beat in the egg yolks one at a time.
3. Add the chocolate to the butter mixture and beat for 5 minutes until light.
4. Whisk the whites until stiff but not dry and fold into the chocolate. Pour into a serving dish or individual glasses and chill until set. Whip the fresh cream until stiff. Decorate the mousse with fresh piped cream and chocolate curls
2. Whisk together the butter and sugar until pale and fluffy, then beat in the egg yolks one at a time.
3. Add the chocolate to the butter mixture and beat for 5 minutes until light.
4. Whisk the whites until stiff but not dry and fold into the chocolate. Pour into a serving dish or individual glasses and chill until set. Whip the fresh cream until stiff. Decorate the mousse with fresh piped cream and chocolate curls
serving amount
serves 6
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