CHOCOLATE
MOUSSE
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2
cups whipping cream in refrigerator. Chill metal mixing bowl and mixer
beaters in freezer.
In top of a
double boiler, combine chocolate chips, coffee, rum and butter. Melt
over barely simmering water, stirring constantly. Remove from heat
while a couple of chunks are still visible. Cool, stirring
occasionally to just above body temperature.
Pour remaining
1/4 cup whipping cream into a metal measuring cup and sprinkle in the
gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat
by swirling the measuring cup over a low gas flame or candle. Do not
boil or gelatin will be damaged. Stir mixture into the cooled
chocolate and set aside.
In the chilled
mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream
into the chocolate mixture to lighten it. Fold in the remaining
whipped cream in two doses. There may be streaks of whipped cream in
the chocolate and that is fine. Do not over work the mousse.
Spoon into
bowls or martini glasses and chill for at least 1 hour. Garnish with
fruit and serve.
(If mousses
are to be refrigerated overnight, chill for one hour and then cover
each with plastic wrap)
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