Use the best quality chocolate, 60% cacao, for a deeply chocolatey dessert.
Ingredients
- Dark Chocolate 2 x 85 g bars, broken into piecesWarm Water 125 ml
- Eggs 3, separated
- Castor Sugar 1 ½ Tbs
- Caribbean Rum a splash
- Nutmeg a pinch
Cook It
- Place the chocolate and warm water in a large heatproof bowl sitting over a saucepan of barely simmering water. Keep the heat at the lowest to allow the chocolate to melt slowly.
- Remove from the heat and stir well until glossy and smooth. Cool for two minutes and then stir in the egg yolks, rum and nutmeg. Mix well.
- Whisk the egg whites and sugar in a separate bowl and then fold into the chocolate mixture, keeping the mixture as light as you can.
- Divide the mousse into serving dishes and cool.
