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Rich Chocolate Mousse

08:02:00 |





170 grams Plain Block Chocolate (finely chopped)
3 tablespoons Black Coffee (liquid)
15 grams Butter
1 dessertspoon Rum
3 drops Vanilla Essence
3 Eggs
250 millilitres Double Cream
Directions:
Place the chocolate in a pan with the coffee.
Stir continually over a low heat until all the chocolate has melted.
Remove from the heat and immediately stir in the butter, rum and vanilla essence.
Be sure to keep the chocolate hot.
Crack the eggs one at a time. Put the whites into a basin and drop the yolks into the hot chocolate mix.
Stir thoroughly after each yolk is added.
Whisk the whites until firm and then stir briskly into the chocolate.
Portion the mousse into the ramekins and place in the refrigerator for 12 hours.
To Serve  
When you are ready to serve the mousse, the top can be coated or decorated with whipped double cream and the rolled biscuits displayed attractively in a glass, on a side plate next to the mousse or inserted into the cream topping the mousse.


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