A classic Italian chocolate mousse made with dark chocolate, whipped cream, espresso, and rum. Light in texture yet deeply chocolate, it is perfect for plated desserts or layered presentations.
Ingredients
- 450g Semi-sweet dark chocolate
- 200g Granulated sugar
- 4pcs Egg yolks
- 4pcs Egg whites
- 120ml Heavy cream
- 1shot Dark rum
- 480ml Espresso coffee
- 0.5batch Sponge cake: view recipe
Preparation
Melt the chocolate gently over a bain-marie until smooth.
Whisk egg yolks with half of the sugar until pale and thick, then fold into the melted chocolate.
Whip egg whites with the remaining sugar to stiff peaks. Whip the cream to soft peaks.
Fold egg whites into the chocolate mixture, followed by the whipped cream.
Prepare espresso with rum and sugar; reduce slightly and chill. Cut sponge cake into circles and soak lightly with espresso syrup.
Pipe mousse over sponge cake bases or portion into serving glasses. Chill at least 1 hour before serving.