Mousse Au Chocolat
|Semi sweet chocolate||6 (6 squares)|
|Water/Black coffee||3 Tablespoon|
|Rum/1/2 teaspoon vanilla||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs) (for serving)|
Break the chocolate into pieces, put into a small saucepan with the water or black coffee and stir continuously over gentle heat until melted and thick and creamy.
The chocolate should be quite hot, but the sides of the pan must not become so hot that you cannot touch them.
Remove from heat and stir in the butter and flavoring.
Separate the eggs, putting whites into a small bowl and dropping yolks, one at a time, into the chocolate pan; stir well after each addition.
Watchpoint: the chocolate should be hot enough so that when yolks are added, they cook; slightly.
Beat the whites until they hold a soft peak and fold very carefully into the chocolate.
When thoroughly mixed, fill custard cups and chill overnight in the refrigerator.
For easy pouring, transfer mixture first to a pitcher, scraping the pan with a rubber spatula.
These mousses may be served plain with the cigarettes Russes cookies or they may be topped with cream.
Chill the cream, then stiffly whip it (be careful not to overheat or it will curdle) and add a spoonful to the top of each cup.
Better still, put the cream into a pastry bag fitted with a star tube and pipe a flat rosette to cover the top of each cup.
Just before serving, stick a cookie into the center of the cream.