Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Dark chocolate -- chopped |
| 1 cup | Milk, 2% lowfat |
| 1 \N | Envelope gelatin powder |
| 1 cup | Whipping cream |
| 4 larges | Egg whites |
| 1 teaspoon | Lemon juice |
| 1 tablespoon | Rum -- optional |
Melt in a double boiler over simmering water. Take a ¼ of the milk and disolve the gelatin. Bring the remaining milk to a boil. In a bowl, slowly combine the melted chocolate and hot milk. Add the dissolved gelatin and stir until mixture is smooth and well-blended.
Add Rum to the mixture. Cool the mixture over a bowl of ice water, stirring occasionally until partially set. Beat the whipping cream until stiff and refigerate. Beat egg whites until soft peaks form.
Add the lemon juice, then beat until stiff. Carefully fold together the egg whites and whipped cream. Gently add chocolate mixture.
Refigerate mousse overnight.
Recipe By : Lance Rasmussen From: Lance Rasmussen Date: 06-07-95 (159) Fido: Cooking