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Title: Whipped Chocolate Mousse - Glorious Liqueurs
Categories: Makebooze
Yield: 10 Servings
| 6 | oz | Bitter- or semisweet |
| Chocolate, melted | ||
| 1/8 | c | Unsalted butter, cut up, |
| Softened | ||
| 3 | Egg yolks | |
| 3 | tb | Sugar |
| 1/3 | c | Raspberry or other liqueur |
| 1 1/2 | c | Heavy cream |
| 1 | tb | Dark rum |
| Unsweetened whipped cream or | ||
| Creme fraiche, optional | ||
| Whole raspberries, optional | ||
| Fresh mint leaves, optional |
Beat the butter, bit by bit into hot chocolate until melted. The mixture will be quite thick. Set aside.
In a bowl that will sit on a pan of simmering water without falling in, beat the egg yolks, then the sugar and the liqueur with a whisk. Set pan over water, and cook, whisking constantly, until the mixture thickens and increases in volume. Remove from heat and pour into a bowl. Beat at high speed until completely cooled and very thick. Stir about a third into the cooled chocolate; stir and fold in the remainder.
Beat cream and rum on high speed until soft peaks form. Stir about a quarter into the chocolate mixture; then fold in the remainder. Refrigerate until set, about 2 hours.
Note: Recipe can be doubled.
Variation: For a marbled appearance, once the mousse and cream have been folded together, partially fold in an additional 1/3 c lightly whipped cream and swirl.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
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