Ingredients for 6 portions
8 oz semi sweet baking chocolate (I used Ghirardelli),
broken into pieces
2 Tbs. of butter
¼ cup of water
6 eggs, the yolks separated from the whites
1 ½ Tbs. or rum or rum liquor (I used Rhum Orange Liqueur)
Put the chocolate in a saucepan with the butter and water.
Cook over very low heat until the mixture becomes a smooth paste. Off the heat,
work in the egg yolks, one by one, using a wooden spoon. Then, add the rum and
stir. Pour the chocolate mixture into a big bowl. Beat the egg whites with an
electric mixer, until they stand in stiff peaks, then fold them into the
chocolate mixture. Pour the mousse into Martini glasses and live them overnight
in the refrigerator.