Perfect Chocolate Mousse
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FROM: - McCall's Best Recipes - 1990 INGREDIENTS
4 squares (1-ounce each) unsweetened chocolate
3/4 cup sugar
1/4 cup water
4 large eggs, separated
2 tablespoons dark rum
1 cup coarsely chopped walnuts
1 cup heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla extract
8 chocolate curlsIn top of double boiler, combine chocolate, 3/4 cup sugar and the water. Over hot, not boiling, water, heat, stirring, until chocolate is melted. Stir in egg yolks, one at a time, beating vigorously after each addition.
Remove top of double boiler from over water; set aside until cool. Stir in rum.
In large bowl of electric mixer, at high speed, beat egg whites until stiff peaks form. With rubber spatula, fold into chocolate mixture just until no white streaks remain. Fold in walnuts. Spoon into 8 glasses, dividing evenly. Refrigerate 3 hours or overnight.
Before Serving: In small bowl of electric mixer, beat cream with 2 tablespoons sugar and the vanilla until stiff peaks form. Place whipped cream in pastry bag fitted with 1/2-inch star tip; pipe some cream onto top of each serving of mousse, dividing evenly. Garnish each with a chocolate curl.
Makes 8 servings