Mousse au Chocolat by hollowbottles


6 Squares (6oz.) Semisweet chocolate 2-3 Tbs. Water (or black coffee) 1 Tbs. Butter 1 Tbs. Rum (or 1/2 tsp. Vanilla) 3 Eggs Whipped Cream to garnish


Break chocolate into pieces into small saucepan with water (or coffee) and stir continuously over gentle heat until melted thick and creamy. Remove from heat and stir in butter and flavouring. Separate the eggs, dropping yolks in one at a time, stirring well. Beat the egg whites until they hold soft peaks and fold carefully into chocolate. When thoroughly mixed, pour mousse into custard pots (or fancy glasses) and chill overnight. Garnish with whipped cream when ready to serve.

Servings: 4