Mousse au chocolat basque
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Chocolat menier |
| 2 | tablespoons | Strong black coffee |
| ⅓ | ounce | Unsalted Butter |
| 2 | Eggs; separated | |
| 1 | pinch | Salt |
| 1 | pinch | Cream of tartar |
| 1 | tablespoon | Rum |
Directions
Melt the chocolate over a low heat with the coffee. Add the butter, and when melted and incorporated add the egg yolks stirring in well.
Meanwhile, beat the egg whites with the salt & cream of tartar to a soft peak. Cut and fold into the chocolate mixture. Spoon into serving dish(es) and refrigerate for at least 2 hours.
Recipe after Cordon Bleu. IMH c/o Georges' Home BBS 2:323/4⅖