Rich chocolate mousse

Rich taste of chocolate full of air

Preparation steps

Heat the cream until it boils, but it must not boil. Put the chocolate in the multipractice and grind it, then gradually while the engine is running, add hot cream until you get a smooth mixture, add rum. Transfer to a larger bowl. Put 4 egg whites to stir and gradually add sugar, spoon by spoon until the sugar is beaten well. Add the egg whites to the chocolate mixture in 2 times and mix lightly with a spatula so that a lot of air remains. Finally, add the other cream that we whipped lightly and mix everything again with a spatula, put in serving bowls and leave in the fridge for a couple of hours or overnight. Before serving garnish as desired with extra cream, I used us whipped cream and sprinkled with grated chocolate.
Since I'm not a fan of rum, I put a little kahlu liqueur (from coffee) and a little whiskey. It can be made a few days before use because it is perfectly stored in the refrigerator

Serving

The recipe is from the Australian Womens Weekly french cookbook and is really gorgeous and delicious

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