Today is National Chocolate Mousse Day! Yay! Chocolate mousse is a perennial favorite dessert, and you won't believe how easy it is to make. Plain, unsweetened baking chocolate is traditionally chosen for its intensity of flavor, but semisweet or sweet baking chocolate can be used if you adjust the amount of sugar called for in the recipe.
Since I use semisweet chocolate and in my family we all love chocolate, I don't add any sugar. To jazz it up—and give my chocolate mousse a Latino twist—I add 2 tablespoons of Ron de Venezuela. This is the best dessert ever! Hope you like my recipe.
More from MamásLatinas: Easy, finger-licking chocolate chip cookies
Chocolate Mousse
Yields 6 portions
Ingredients
8 ounces semisweet baking chocolate (I used Ghirardelli), broken into pieces
2 tablespoons butter
1/4 cup water
6 eggs, the yolks separated from the whites
1½ tablespoons rum or rum liquor
Preparation
- Put the chocolate in a saucepan with the butter and water. Cook over very low heat until the mixture becomes a smooth paste.
- Off the heat, work in the egg yolks, one by one, using a wooden spoon. Then add the rum and stir. Pour the chocolate mixture into a big bowl.
- Beat the egg whites with an electric mixer, until they stand in stiff peaks, then fold them into the chocolate mixture.
- Pour the mousse into martini glasses and leave them overnight in the refrigerator.
For more of my recipes, visit my website.
