Oh boy! This Dark Chocolate Rum Mousse is CRAZY good! Rich, creamy, decadent and not too sweet. I’ve made mine dairy free, but there are options for dairy lovers too.
I’m playing with recipes for Project Egg (have you entered yet?) and I just couldn’t wait to share this one with you! Who knew it’d be so easy to make a chocolate mousse from scratch?!
Dark Chocolate Rum Mousse
A terribly decadent way to deplete an egg glut. My version is dairy free, using coconut cream instead of regular cream, but do feel free to use dairy if you’re lactose happy.
I added a splash of dark rum, because life is very short. No other reason really. If you omit it from the recipe, I’m quite sure it’ll still taste fabulous, just not perhaps as fabulous.
PS It goes without saying that you need to use very fresh eggs for this recipe as you won’t be cooking them. Please bear this in mind too if you, or your guests are pregnant or infirm.
- 3 eggs
- 170 g dark chocolate plain
- 2 tablespoons cream I used coconut cream to avoid the dairy issue
- 2 teaspoons dark rum
- Melt the chocolate in a bain marie, or in bowl over a pan of hot water
- Crack and separate the eggs carefully. Whip the whites until they stand as proud peaks.
- Stir the cream and rum into the melted chocolate, and remove from the heat
- Beat the egg yolks into the chocolate mixture, then fold the eggs whites in.
- When combined, pour into small ramekins (you'll need 4) or large wine glasses (you'll need 2)
- Chill well in the fridge, then decorate with fruit, whipped cream, chopped nuts or icing sugar
Don't forget this contains raw eggs and is sadly best avoided by pregnant ladies. Sorry pregnant ladies everywhere, I don't make the rules!