Chocolate mousse, light or dark

Ingredients for 10 servings:

• 500 g chocolate coating, white or dark chocolate
• 4 egg yolks
• 75 g sugar
• 2 cl rum
• 200 ml milk, hot
• 4 egg whites
• 500 ml cream
• possibly gelatin

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Commercial kitchen recipe

Whip the cream until stiff and chill. Also whip the egg whites with 50 grams of sugar until stiff and chill. Melt the chocolate coating in a bain-marie. Whisk the egg yolks, rum, and 25 grams of sugar over a steaming water bath until foamy and thick. Be careful not to let the water bath boil, or the egg yolks will curdle. Add the hot milk to the melted chocolate coating and whisk until smooth. Add the egg yolk mixture to the chocolate coating milk and whisk over a cold water bath until cold. Once the mixture has cooled, fold in the beaten egg whites and then gradually fold in the whipped cream. When folding in the cream and egg whites, do not whip, just fold in. Pour the mousse into a large dish, cover with cling film, and chill immediately. After at least 4 hours, you can scoop out dumplings using a tablespoon dipped in warm water. For the extreme summer months, after folding in the cream, 3-4 sheets of dissolved gelatine must be folded into the white mousse, as the white chocolate cannot hold its consistency as well when it is warm.