Chocolate Mousse With Unflavored Gelatin
|Baking chocolate square||2|
|Sugar||2⁄3 Cup (10.67 tbs), divided|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Eggs||3 , separated|
|Light cream||1 Cup (16 tbs)|
|Powdered instant coffee||1 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
In large glass mixing bowl, cook chocolate on high (9) for 2 to 3 minutes to melt.
Stir in 1/3 cup sugar, gelatin, salt, egg yolks, and cream.
Beat until well blended.
Cook on medium (5) for 4 to 6 minutes until thickened.
Stir in rum and coffee.
Beat egg whites; gradually add remaining sugar, beating until stiff.
Fold egg whites and whipped cream into chilled chocolate mixture.
Spoon into individual serving cups.
Chill 2 hours.