Chocolate Mousse, Light or Dark

Summary

Prep Time	45 mins
Total Time	4 hrs 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

Whip the cream until stiff and chill. Likewise, beat the egg whites with 50 grams of sugar until stiff and refrigerate.
Let the couverture melt in a water bath.
Beat the egg yolks with the rum and 25 grams of sugar over a steaming water bath until the mixture is frothy and thick. Caution, the water bath must not boil, otherwise the egg yolks will curdle.
Add the hot milk to the melted couverture and stir until smooth. Add the egg yolk mixture to the couverture milk and then beat cold over the cold water bath.
When the mixture has cooled down, fold in the egg whites and then gradually fold in the whipped cream. When folding in the cream and egg whites, do not beat, just fold in.
Pour the mousse into a large mold, cover with cling film and immediately refrigerate.
After at least 4 hours, nocks can now be cut with a tablespoon dipped in warm water.
For the extreme summer months, 3 - 4 sheets of dissolved gelatine must be added to the white mousse after folding in the cream, as the white chocolate cannot keep its consistency as well when it is warm.

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