Makes 6 ramekins or one
Preparation: 15 minutes
175 g. good quality plain
chocolate, broken into pieces [Use a whole bar except for 2 squares]
2 tablespoons strong black
4 eggs, separated
1 tablespoon of rum or
1. Put the chocolate
pieces and coffee in a heat-proof bowl over a pan of hot water and heat gently
until the chocolate melts, stirring occasionally.
2. Remove from the heat
and leave to cool slightly whilst you separate the eggs.
3. Beat the egg yolks and
gradually stir into the chocolate mixture with a metal spoon. Stir in the rum
and put to one side.
4. Beat the egg whites
until stiff in a separate bowl. Carefully fold into the chocolate mixture, again
using a metal spoon, until thoroughly combined. [The mixture should look like
very thick cream.]
5. Spoon into six
individual ramekins or glasses or into a large bowl. Chill in the refrigerator
for several hours so that it sets. [Either prepare in the morning for an
evening meal, or leave overnight in the fridge]
1. Whip some cream and
pipe / put a spoonful on top of each mousse.
2. Grate the remaining 2
squares of chocolate using a potato peeler and sprinkle on top of each mousse. [if
you havenít eaten them!]
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