Chocolate Mousse with Rum!
I definitely love this kind of desserts. The gelatinous textures give me great satisfaction both to prepare and to eat and the word "mousse" triggers the sugar rush. What I propose in this post is a dessert that can be served even without sauces or garnish and easily responds to the question: "What do we have tonigh as a dessert?!". Wrong answer: "I'll buy some icecream on the way back home" Correct answer: "Chocolate mousse with rum!"
Before we start: 1. Obviously the eggs should always be fresh, because as in the case of the tiramisu, we use raw and we know all the risks involved (salmonellosis). 2. When in the dessert recipes are said to stir gently from the bottom up, I can assure you that there is a reason to to do that. The air that you embed in the compound should be held to make everything smooth and creamy. A moment of inattention can spoil it all. 3. You can serve this cake alone, in small glasses or with a biscuit or chocolate chips. In short, do as you like but think also about this as a basic preparation for a more structured dessert or as a filling (as pictured below). 4. I know I know, we should temper the chocolate, but this is a simple recipe for simple people and we all have a marble floor and the skills to handle the chocolate professionally.
Ingredients:
100 grams of dark chocolate 2 eggs 1 shot of rum (dark also saw that serves to flavor) 200 ml whipping cream (even the vegetable for the intolerant)
Preparation: Melt the chocolate in a double boiler or using the microwave in a rather large bowl as it is here where you will assemble the mousse. Set aside. Whip the cream and then the two egg whites that you have previously separated from the yolks. Once the chocolate is not hot anymore, add the egg yolks and let them soak, stirring with a spatula.
It 'important, in this passage, that the temperature of the compound is low or you could cook the yolks. Add the rum and stir well. From the moment you start to alternately add a tablespoon of cream and a whipped egg, it is important, as anticipated, to mix with the spatula from the bottom to the top to make incorporate air into the mixture and allow it to swell.
Keep adding cream and egg white and stir patiently until a homogeneous and smooth mixture. Store in fridge for at least two hours before serving.