"This has been one of my favorites, for some 40+ years...Oy, can't believe I just said that......this is probably the best Mousse I have ever had. You can vary the recipe for your palate."
This can be served frozen by pouring into a decorative mold and freezing
for 6 hours, or it can be poured into individual cups and served as a pot de creme.
1/4 cup sugar
1/3 cup water
1 6oz. Package semisweet chocolate pieces
3 Tbls. Dark Rum
3 Egg yolks 3/4 cup whipping cream
Combine sugar and water in a small saucepan and bring to a boil. (Simple sugar). Pour the cream into a chilled bowl. Using a hand mixer beat until you have stiff peaks. Place the bowl of whipped cream in the refrigerator until you are ready to combine.
Place the metal blade into the food processor add the chocolate pieces. Turn the machine on & off for 15 seconds to break down the choc. Pieces. Continue processing and gradually add the hot syrup, rum, and egg yolks. Scrape down the sides to insure all the chocolate is smooth and combined.
Remove the whipped cream and let it stand at room temperature for 5 minutes.
Fold the chocolate mixture gently into the whipped cream. When it had been completely combined, freeze or chill before serving.