French Chocolate Mousse
|Sweet cooking chocolate||8 Ounce (2 Packages)|
|Water/Strong coffee||1⁄4 Cup (4 tbs)|
|Rum extract||1 Teaspoon|
|Eggs||5 , separated|
|Whipped heavy cream/Dairy sour cream||1 Tablespoon|
Melt chocolate in water in top part of double boiler over hot water, stirring constantly; cool.
Beat in flavoring, and egg yolks, one at a time, beating well after each addition.
Fold stiffly beaten egg whites into chocolate mixture until just blended.
Pile lightly in small individual white souffle dishes (also called pots de creme dishes) or sherbet glasses.
Chill at least 8 hours or overnight.
Makes 6 to 8 servings.