Reformed Chocolate Mousse
|Coffee liqueur/Dark rum / strong brewed coffee||2 Tablespoon|
|Unflavored gelatin||2 1⁄2 Tablespoon|
|Unsweetened cocoa powder||3⁄4 Cup (12 tbs)|
|Corn syrup||1⁄2 Cup (8 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Semisweet chocolate||3 Ounce, chopped|
|Pure vanilla extract||1 Teaspoon|
|Egg whites||5 Large|
|Sugar||1 Cup (16 tbs)|
Pour liqueur, rum or coffee into a small bowl, sprinkle gelatin over the surface and let stand to soften.
In a medium-sized bowl, whisk whole egg, cocoa, corn syrup and 1/2 cup milk together until smooth.
In a heavy saucepan, heat the remaining 1 cup milk until steaming.
Gradually whisk the hot milk into the egg mixture.
Return to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for about 5 minutes, or until slightly thickened.
Remove from the heat and add the gelatin mixture, stirring until the gelatin has dissolved.
Add chocolate and stir until chocolate has melted.
Stir in vanilla, transfer to a large bowl and set aside to cool to room temperature.
Place egg whites in a large mixing bowl.
Set it over a larger pan of hot water and stir for a few minutes until warmed slightly.
In a small saucepan, combine sugar with 1/2 cup water.
Bring to a boil, stirring occasionally.
Cook over medium-high heat, without stirring, until the syrup registers 240 degrees F and is at the soft-ball stage (when a bit of syrup dropped into ice water forms a pliable ball), about 5 minutes.
Remove syrup from heat.
Beat egg whites with an electric mixer just until soft peaks form.
Return the syrup to the heat until it boils.
Gradually pour hot syrup into egg whites but not directly onto the beaters, beating constantly.
Continue beating until egg whites are cool and very stiff, about 5 minutes.
Whisk 1/4 of the egg whites into the chocolate mixture.
Fold in the remaining whites.
Spoon into a serving bowl or individual glasses, cover and refrigerate until set, at least 4 hours or overnight.