Chocolate Velvet Mousse

This is a choco-holics dream mousse. It is a staple for me. I use it as a filling for cakes, trifles, eclairs and cream puffs or in terrines, or layered in parfait glasses with berries and angelfood cake cubes. Or - just on it's own, in pretty cups. Very rich, very decadent, absolutely delicious. You must use a high quality chocolate in this.

Steps

Please use the highest quality chocolate you can.

Do not use bakers chocolate.

Do not use chocolate chips.

I like callabeut , but sharffenberger , valhrona , giardelli-- all are options.

Directions: melt the chocolate , espresso , and rum in the microwave on 50% power for about 2 minutes.

Stir until smooth.

Whisk in the yolk and mix well.

Set aside.

Using a little dash of vinegar and a paper towel , wipe down the insides of the bowl of your mixer , and the whipping attachment.

Add the whites and whip until soft peaks form.

Sprinkle in the sugar , beating on high until stiff , but not dry.

Fold a quarter of the whites into the chocolate to lighten it , then scrape the remaining whites on top of the chocolate and set aside.

Beat the cream until it holds its shape then scrape on top of the whites.

Fold everything together gently until no streaks of white appear.

Turn the mousse into your prepared mold , into pretty cups , into custard cups , or whatever you are serving it .

Ingredients

bittersweet chocolate, instant espresso, water, dark rum, egg yolk, egg whites, cream of tartar, sugar, heavy cream