INGREDIENTS

INSTRUCTIONS

Break the chocolate into little squares and place in a bowl over some
gently simmering hot water to melt them. Do not overheat or you will
coagulate the chocolate. Whisk half of the sugar with the egg yolks
until smooth and creamy. Then, with a clean dry whisk, whisk the
whites until stiff and foamy and then add the remaining sugar to the
whites and continue to whisk together.  The secret here is to add the
sugar towards the end, otherwise the  whites will not stiffen. On the
addition of the sugar the peaks will  take on a glossy look and you
should then add the rum. Now divide the  egg whites between three
separate dishes.  Add the butter to the melted chocolate and remove the
pan from the  heat. Now the timing is crucial - once cool ingredients
are added to  the chocolate, it will start to solidify so rapid
whisking is  required to avoid chocolate "chips".  First, fold the yolk
mix into the first lot of whites and mix  thoroughly but gently. Then
add the chocolate mix quickly and fold  thoroughly together to blend
the chocolate.  Next, fold in the second batch of whites gently with a
large spoon,  and stir around. Then add the final batch, folding very
gently to  distribute the whites evenly and keep the mousse as light as
possible. Work with upward movements to get as much air as possible
into the bowl, and don't overwork each stage. Stop as soon as the
whites are fully incorporated.  Spoon the mousse mixture quickly into
serving dishes or ramekins and  refrigerate for a couple of hours
before serving. Remove the mousse  from the fridge 15 minutes or so
before serving.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 981
Calories From Fat: 483
Total Fat: 54.6g
Cholesterol: 647.8mg
Sodium: 423.2mg
Potassium: 1139.1mg
Carbohydrates: 92.5g
Fiber: 4.5g
Sugar: 83.9g
Protein: 36.2g