Black Seal Chocolate Rum Mousse

By Edward Bottone


4 oz best semi-sweet chocolate
4 eggs, separated
4 oz butter
4 oz sugar
2 oz Gosling's Black SealŪ Rum
white chocolate for garnish


Melt together the butter, chocolate and the Black Seal Rum. Remove from the heat. Beat the egg whites with half the sugar until they stand in stiff peaks. Beat the egg yolks with the remaining sugar until they are light, fluffy and lemony. Fold the stiff, somewhat warm chocolate into the egg yolks. Fold carefully this mixture into the egg whites, preserving, as best you can, the airy quality of the whites. Portion into ramekins or goblets and chill immediately. Garnish with a dollop of whipped cream and shaved white chocolate curls.

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