Chocolate Mousse Recipe

Ingredients:

1 3/4 c of whipping cream
3 ozs of coffee (strong/espresso)
12 ozs of choco chips (semi sweet)
1 tbsp of rum (dark)
4 tbsps of margarine
1 tsp of gelatin (flavorless & granulated)

Instructions:

Chill in your refrigerator about 1.5 c of cream (whipping). Also chill your metal bowl (mixing) and the beaters for the electric mixer inside your freezer. Then, atop your double boiler, mix together butter, rum, coffee and choco chips then melt them over simmering water and stir continuously. Take off the heat even if there are a few chunks left.

Allow mixture to cool a little. In a cup (metal), add in 1/4 c of cream (whipping) and stir in granulated gelatin into it. Allow to stand for about 10 mins. so that gelatin can bloom. Next, heat the mixture by carefully swirling cup atop a low gas/candle flame. Don’t boil mixture or else gelatin might go bad.

Add gelatin mixture to your cooled down chocolate then set it aside. Next, get your chilled bowl from the freezer and beat your cream until it is stiff. Add in 1/4 of your whipped up cream separately in 2 batches. You might find whipped cream streaks in your chocolate mix, this is ok just be sure to not overwork your mousse.

Serve mousse in martini glasses or small bowls then chill them for 1 hr. Finish with your choice of fruit garnishings. Makes 6-8 portions.

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