Real Chocolate Mousse
|Vanilla essence/1 tbs. rum or brandy||To Taste|
Melt the chocolate in a pan over hot water or a very gentle heat.
Add the water and mix well.
Add the egg yolks beaten with another tablespoon of water until light.
Remove from the heat and add the flavouring.
Then fold in the stiffly beaten egg whites (beaten with a pinch of salt).
Pour into small glasses.
This is very much improved by being kept in the refrigerator for 12 hours.