Mocha Rum Mousse Recipe
Mocha Rum Mousse Recipe with Cooking Apples, Sugar, Butter, Sugar, Egg, Flour and Milk
INGREDIENTS
4 oz (100g) Plain Chocolate
3/4 pint (450ml) Milk
3 tablespoons Instant Coffee
1/2 oz (13g) Gelatine
2 Eggs
3 oz (75g) Castor Sugar
1-2 tablespoons Rum
1/2 pint (300ml) Double Cream
Chopped Walnuts
METHOD
Prepare a souffle dish 6 inches (150mm) in diameter by tying around it a double band of foil or greaseproof paper. The band should fit tightly and stand 2 inches (5cm) above the rim of the dish.
Melt the chocolate in the milk in a basin over a saucepan of hot water, add the instant coffee and put to cool. Dissolve the gelatine in a little hot water and add to the flavoured milk. Whisk the egg yolks with 2 oz (50g) of the sugar, add the cold chocolate mixture and rum and stir thoroughly. Whisk in half the cream until if forms soft peaks and fold it through. Whisk the egg white stiffly, lightly whisk in the remaining 1 oz (25g) of sugar and fold lightly through the chocolate mixture. Turn into the prepared souffle dish and leave to set. Serve decorated with the remaining whipped cream and chopped walnuts.
Based on the Mocha Rum Mousse Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).