Dark Chocolate Mousse
|Dark cooking chocolate||4 Ounce, broken into pieces|
|Castor sugar||2 Ounce|
|Milk||10 Fluid Ounce|
|Dark rum/Brandy||3 Tablespoon|
|Double cream||10 Fluid Ounce|
Place the chocolate, sugar and milk in a medium sized heavy saucepan.
Set the pan over moderately low heat and cook, stirring frequently, for 3 to 5 minutes, or until the chocolate has melted.
Remove the pan from the heat and set it aside.
In a heatproof mixing bowl, beat the egg yolks together with a wire whisk or rotary beater.
Gradually add the milk mixture, beating constantly.
Set the bowl in a pan half filled with hot water.
Set the pan over low heat and cook the mixture, stirring constantly with a wooden spoon, until it coats the back of the spoon.
Remove the pan from the heat.
Lift the bowl out of the pan.
Stir in the rum or brandy and set the custard aside to cool completely, stirring occasionally.
Pour the cream into a medium sized mixing bowl.
Using a wire whisk or rotary beater, beat the cream until it forms stiff peaks.
Fold the cream into the cooled chocolate custard, blending it in thoroughly.
Pour the mixture into a chilled glass serving bowl or individual glasses and chill in the refrigerator for 4 hours before serving.