Tom Taffel's Mousse au Chocolat
Our fabulous (French) Executive Chef, Karl Gulotta prepared, and presented to all
passengers, my famous Mousse au Chocolat, and I'm truly honored.
He wrote: "The Best, Healthiest Chocolate Mousse In The World" from Tom Taffel
Here's the best, easiest, healthiest, Mousse au Chocolat in the world!
Six Large Eggs - Separated
1/2 lb. Dark (High-Quality) Bittersweet Chocolate
2.5 Tbl. Water
One Tbl. Rum
One tsp. Instant Espresso Coffee, (Optional)
Gently melt chocolate over low heat.
Vigorously beat cold egg whites into a stiff meringue.
Beat egg yolks, water, rum (and optional instant espresso) and add to the hot melted chocolate ~ whisking or beating vigorously
so that the egg yolks do not cook or become grainy.
Gently, (very gently), fold in stiffly beaten egg white meringue - small amounts at a time, into the warm chocolate mixture.
Pour into individual cups and chill at least 6 hours.
Serves six, however, I highly recommend doubling this recipe and topping it with any of the following:
whipped cream . . . "Luxardo" maraschino cherries . . . shaved chocolate . . . slivered toasted almonds.
Bon Appetit