chocolate rum mousse

Love to indulge in chocolate? Yep, me too! And what better desert for Valentine’s Day than a rich and creamy mousse. Sorry about the lack of photo, I was going to make this again for Valentine’s Day, but forgot I’m not supposed to eat uncooked egg at the moment.

To get the best flavoured mousse, splurge on the best quality chocolate you can find. Valrhona is a popular brand when it comes to making these things, but I’ve never seen it anywhere (I don’t think it’s a supermarket staple) so I use Lindt when I want good chocolate. And don’t spoil it by using any non-fat light cream stuff! Use the real deal.

Vary this mouse with the type of liqueur you add (or leave it out altogether (DH is not a rum fan). Cointreau or it’s alternative will give a nice Jaffa flavour, whiskey actually makes a nice accompaniment to chocolate, Tia Maria or Kahlua will give a mocha flavour, or Frangelico for a hazelnut flavour. Alternatively, you could use white chocolate instead of dark (I’d probably ditch the added sugar though).

Method

1. Melt the chocolate in a heat proof bowl that has been set over a pot of simmering water. Ensure that the bowl isn’t touching the water. Leave to cool. You want the chocolate cool enough so it won’t scramble the eggs, but still runny.
2. Beat the eggs and sugar in a bowl until the mixture is thick, pale and increased in volume. Electric beaters are good here (it takes about 5 minutes) but a whisk works fine (and works your arm).
3. Using a metal spoon, fold the chocolate and the rum into the eggs, leave the mixture to cool further.
4. Gently fold in the whipped cream until just combined.
5. Spoon into ramekins or desert glasses and refrigerate for for 2 hours or until set.
6. Serve with extra whipped cream and garnish with grated chocolate.