Espresso Chocolate Mousse

By lindybug

Ingredients

• 6 oz semi-sweet chocolate, chopped
• 1/4 cup espresso
• 4 eggs, separated
• 1 Tbsp butter
• 1 Tbsp rum
• 1 tsp vanilla extract
• 3 Tbsp sugar
• 1 pinch of salt

Details

Servings 4

Preparation

Step 1

Heat the chocolate in the espresso, stirring until melted. Make sure to keep the heat low. Then add the butter. Simmer until slightly thickened but still falling easily from the spoon. Remove from heat and add the yolks one by one stirring constantly continuously to incorporate them. Add rum and vanilla and reserve.

Stiffly whip the egg whites with a small pinch of salt. Gradually add the sugar and continue whipping for one minute to make a good meringue. Fold into the tepid (warm) chocolate mixture with a skimmer in a regular motion going from the inside to the outside. Then pour into serving glasses and chill overnight