This recipe for chocolate mousse with rum, which contains two of the most valued Venezuelan products in the world, is very easy to make
To be in tune with Expoferia Cacao and Rum Miranda 2022 which begins this week, we have decided to share a dessert that contains two of the best products that are made in our country and that are the stars of this event: a mousse chocolate with rum
Chocolate mousse with rum
- 250 grams of chocolate in pieces or grated
- ¼ cup of coffee
- six eggs
- ¼ cup sugar plus two tablespoons
- 1 tablespoon of rum
Break the chocolate into small pieces, melt it in a water bath with the coffee, stirring constantly until it is completely liquid.
Then break the eggs and separate whites and yolks. You are going to beat the yolks briskly (in a mixer on high speed) with half the sugar until they look like very pale cream.
Add the rum to this cream and mix it with the melted chocolate. Then vigorously beat the egg whites until they form stiff peaks and add the rest of the sugar, spoon by spoon.
Then you must unite the two mixtures with an enveloping movement. Choose the containers and refrigerate first in the freezer for ½ hour and then in the refrigerator until serving time.
You can garnish it with whipped cream with powdered sugar to taste and a dash of vanilla.
You can also top it with some chocolate roll-ups that are made by cutting very fine flakes of chocolate, with toasted almonds as decoration.
It can also be combined with granulated chocolate and served with a thin sponge cake.