Zutaten für Chocolate Rum Mousse
- 1/2 cup granulated sugar
- 1/4 cup dark rum
- Semisweet Chocolate
- 1 1/4 cups heavy cream
- 3 large egg whites (pasteurized recommended)
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Zubereitung von Chocolate Rum Mousse
- In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup dark rum. Warm over very low heat, stirring constantly until the sugar is completely dissolved. Set aside to cool slightly.
- Melt 6 ounces of bittersweet chocolate in a double boiler or heat-safe bowl set over a pan of simmering water, stirring occasionally until smooth and melted.
- Stir in the cooled rum mixture and 2 tablespoons heavy cream into the melted chocolate until completely smooth and combined.
- In a separate bowl, beat 1 cup heavy cream with an electric mixer until stiff peaks form. Gently fold one-third of the whipped cream into the chocolate mixture to lighten it.
- Gently fold in the remaining whipped cream until just combined. Be careful not to overmix.
- In a clean bowl, beat 3 large egg whites (pasteurized recommended) until stiff peaks form. Gently fold the egg whites into the chocolate mixture in two additions.
- Spoon the mousse into individual serving dishes (ramekins, glasses, etc.).
- Refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
95g
Carbs
4g
