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Belgian   -   Mousse Au Chocolat   adapted from Everybody Eats Well In Belgium

  • 5 Ounces Bittersweet Chocolate -- chopped
  • 1/4 Cup Strong Coffee
  • 4 Large Egg Whites
  • 2 Tablespoons Confectioner's Sugar
  • 1/4 Cup Whipping Cream
  • 1 Teaspoon Dark Rum -- optional
  • Chocolate Shavings -- for garnish
Directions Place chocolate and coffee in the top of a double boiler. Set over simmering water. Stir occasionally until chocolate has melted. Remove from heat and let cool slightly. Beat the egg whites until they hold soft peaks. Gradually beat in the sugar and continue to beat until the eggs whites hold a stiff peak. In a separate bowl beat the whipping cream into soft peaks. Use a spatula to fold the egg whites into the chocolate. Then carefully fold in the whipping cream and rum. Spoon the chocolate mousse into glasses. Cover with plastic wrap and refrigerate for a few hours, so that the mousse has time to firm up. Before serving garnish with chocolate shavings.
Serves 4
Time to Make 0:00

Printer version   51 Votes - Yum: 4.84314, Easiness: 4.84314, Speed: 4.7451, Overall: 4.81046 Rate this recipe

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