This chocolate mousse recipe was contributed to the 40th Annual International Cookbook by member Andrew Heaps of Peurtuit (Brittany), France. Decadent and delicious, it is simple to prepare.
400 g (14 ounces) dark chocolate
8 large eggs, separated
100 g (3.5 ounces) caster or superfine sugar
2 tablespoons crème fraîche or sour cream
Zest of 1 orange
4 tablespoons rum
Break up the chocolate into small pieces and melt in the top of a double boiler with 2 tablespoons of water, stirring until the chocolate is thick and shiny. Remove from the heat and cool. Add the egg yolks one at a time, beating between additions. Add the sugar, crème fraîche, orange zest, and rum, and mix together well. Whip the egg whites until they form soft peaks. Fold the egg whites into the chocolate with a large metal spoon or rubber spatula. Transfer to a large serving dish or six individual ramekins and refrigerate for at least 2 hours. Just before serving garnish with grated chocolate, nuts, mint, or red fruits. Serves 6.
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