I don’t think I am making any of this in the right order but I’m having some trouble getting the right ingredients for the things I should be making. Angela was kind enough to give us a bonus recipe which we can use to substitute if necessary for another recipe. My plan was to make the pork but – believe it or not – I cannot find the needed piece of pork!! I haven’t tried all butcher’s yet in our hometown, but sofar number one and two were a no go. O yes, I can order it, but then I have to buy the entire piece which is a couple of kilo’s of porkmeat. No space in my freezer so… that’s not gonna work. So while I continue my search for something as simple as a porkloin (!!) I decided to make the Italian Chocolate Mousse from Marcella’s book.
I love chocolate mousse. I – in fact – love it more then I should… Really not good for the waistline! My all time favorite of chocolate mousse recipe is one of Donna Hay which I made for christmas dinner last year. I just noticed that I didn’t write down the recipe on the blog, but you have got to believe me when I say it’s delicious.
So when I was going through the recipe and read that it includes rum I was a bit hesitant. I do not like liqueur in my food and rum is not my favorite kind of drink at all.
Especially when it’s in a recipe where there is no cooking involved so the alcohol cannot evaporate. But I followed the recipe anyway and I have to say; I was pleasantly surprised. There is only two tablespoons of rum in it anyway and far far away you do taste it but it’s certainly not an overpowering alcohol taste. Very subtle and very delicious actually.
Ofcourse I didn’t have it chilled properly as yet, so I only ate the little bit leftover. It’s supposed to be for 6 glasses but I guess my glasses are slightly bigger so I had 5 glasses and then a little bit. So I chilled the little bit as well and then decided I should taste it… As I said; simply delicious… 
Italian chocolate mousse
170 gr of dark chocolate
4 eggs
150 ml whipping cream (very cold)
4 tablespoons of dark espresso
2 tablespoons of rum
2 teaspoons of sugar
1. Make a double boiler and bring the water to a soft simmer. Put the chocolate in a heat resistant bowl and leave to melt. Put a mixing bowl in the freezer.
2. Split the eggs and whip the eggyolk with the sugar till it becomes light and creamy. Add the melted chocolate, rum and espresso.
3. Put the cream in the bowl that came out of the freezer and whip untill it becomes stiff. Add the cream to the chocolate mixture and combine with a spatula untill it becomes one liquid.
4. Mix the eggwhites untill it becomes stiff and forms peak and add that to the chocolate mixture as well.
5. Put into 6 glasses and put in the fridge overnight.
Showing the structure of the mousse... mmm
{ 17 comments… read them below or add one }
What an excellent , rich & boozy chocolate mousse!! A grand dessert!!
Mmm. Dark chocolate and espresso – great combination. Looks delicious.
I can’t wait to try. Your picture is so pretty. (I think you left out the chocolate.)
How wonderful and light this looks! Your photos are stunning – I can almost taste that last spoonful!
I used to make a chocolate mousse with uncooked eggs – but then the salmonella scares hit, with all types of “don’t eat raw eggs” warnings. But where I live now, there is a lovely woman down the road who raises chickens and sells eggs. She loves her chickens and is always fussing over them. I am looking forward to trying the recipe with these wonderful eggs!
Wow, you make it all look so spectacular! I know my guys would really like this, but I am passing on this as we have had too many desserts around here with the other blog alongs I do. Someday I will go back and make it. I am just now discovering Donna Hay and love her simplicity! You did a great job on this mousse.
What a lovely presentation! I simply want this…rich, decadent, sinful mousse. It needs to wait overnight? Ooh…talk about torture! I can hardly wait!
Oh, does that look luscious or what! I’m craving chocolate like nothing else now!
This looks so amazing! I LOVE Donna Hay too!
Such a classic dessert!
This sounds fantastic with the espresso and rum! I’m going to have to try this.
Wooo Hooo! Rum in it means it is going to be lovely:-) love the combination here.
mmm nothing is better than this! Looks gorgeous!
Lovely and delicious! I love the tiny details of your photos, like the cocoa sprinkled around the spoon. So artistic.
Simone, it’s a good thing this recipe is just for 6 servings. I would be tempted for 2nd’s and 3rd’s!
I made this today. It was a flavor all it’s own…not a pudding by no means! Very light and rich…almost like a cup of creamy hot chocolate on a spoon. I used rum extract…it did seem a bit overpowering to me. All in all…very easy to make with beautiful results.
This looks, sounds and, I’m sure, IS delicious… Just wondering what percentage chocolate you would recommend?
Thanks,
Bell.
It sort of depends on what you’re going to do with the chocolate. I have to say that I tend to use chocolate with a chocolate percentage of around 55%. And then in the dark variety. I find that works best in most cases even though sometimes I use higher content. But it’s easier to work with!
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