(by Debbie Weiss)
(Adapted from Mastering the Art of French Cooking)
6 oz. bittersweet or semisweet chocolate, chopped
6 oz. unsalted butter, cut into small pieces
1/4 c. dark-brewed coffee
4 large eggs, separated
2/3 c. plus 1 T. sugar
2 T. dark rum
1 T. water
pinch of salt
1/2 t. vanilla extract
Fill a saucepan one-third full of water and heat to barely simmering.
In a bowl set on top, melt chocolate, butter, and coffee, stirring until smooth.
Remove from heat.
Fill a large bowl with ice water and set aside.
In a bowl large enough to nest securely on the saucepan of simmering water, whisk egg yolks with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise.
(If you feel like cheating, you can use a handheld electric mixer).
Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water, beating until cool and thick.
(Pro Tip: Use more ice than water. I didn't and was afraid the water was going to splash into my situation the whole time).
Fold chocolate mixture into egg yolks.
In a separate bowl, beat egg whites with salt until frothy.
Continue to beat until they start to hold their shape.
Whip in 1 T. sugar and continue to beat until thick and shiny, but not completely stiff.
Beat in vanilla extract.
Fold one-third of the beaten egg whites into chocolate mixture.
Fold in remaining whites just until incorporated (don’t overdo it or the mousse will lose volume).
Transfer mixture to a serving bowl or individual serving dishes, and refrigerate for at least 4 hours, until firm.
Serves 6 - 8.
(Read Missing Chocolate Mousse, the story that accompanies this recipe.)
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