Rich Rum Chocolate Mousse Served in Shot Glasses.
This I have to admit, came about as a result of having a bowl of egg yolks lying in the fridge from all the egg whites I used for the my Brandied Strawberry Pavlova (recipe coming soon). This turned out as a luxuriously rich mousse, that I confess I have eaten, regularly and unashamedly, in bed – no sharing of course!
This is one of my absolute favourite recipes, because it is so simple and turns out a really sophisticated dessert. It is very decadent, so a shot glass portion is perfect. Although I really do believe in using superior quality chocolate (at least 70% cocoa content), this recipe works well with any decent regular milk chocolate.
- 500gms plain milk chocolate
- 1 heaped tbs of salted butter
- 2½ cups of double cream
- 4 large eggs – separated
- 2 tbs of dark rum
- 5 marshmallows
- 1 heaped tbs brown sugar
- Break the chocolate bars into small pieces & place in a deep saucepan with the butter and ½ cup of the double cream. The trick I found to melting chocolate successfully this way is to not stir the ingredients at all for the first few minutes and let everything start to melt slowly, only shaking the pan to move the chocolate around a bit. Once it has half melted, only then very gently stir the ingredients.
- Once the chocolate/cream mixture has melted, add the marshmallows along with the sugar and with the back of a wooden spoon, try and mash these against the side of the pan to help them break up. Let these melt into the chocolate.
- Once the mixture is fully melted, add the egg yolks. Whisk these in quickly, along with the rum. Leave to cool.
- In a bowl, whisk the egg whites until they are stiff and shiny, the tell tale sign is if they can stand in little peaks. Set aside.
- Beat the double cream until thick, taking care not to overwhip otherwise you will have butter!
- Once the chocolate has cooled to warm, combine the chocolate mixture, egg whites and cream, taking care to gently but thoroughly mix everything together. What I find sometimes, because the chocolate is heavier than the cream and egg whites, it can sink to the bottom of the bowl and can be missed in the mixing process, so ensure you are combining the ingredients really well.
- Portion out into the shot glasses or small espresso cups and allow to chill for at least 1 ½ hours before serving.
Recipe from Taste Safari · tastesafari.co.ke