in Dessert Recipes

Rum – Chocolate – Mousse

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Ingredients for 6 servings:

  • 300 g dark chocolate
  • 150 g crème fraîche
  • 2 tbsp rum
  • 4 egg whites
  • 3 tbsp powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Crumble 300g of dark chocolate and melt the pieces together with 150g of crème fraîche, stirring constantly, over low heat or in a bain-marie. Stir in 2 tablespoons of rum and let the mousse cool slightly. Then beat 4 egg whites until stiff peaks form, adding 3 heaped tablespoons of powdered sugar. First, mix 2 tablespoons of chocolate mousse into the egg white mixture, then lightly fold in the rest with a whisk. Refrigerate the mixture for at least 2 hours, preferably overnight. Tip: Serve the mousse with fresh or pureed raspberries or currants.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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