Spiced Dark Chocolate Mousse

Dark chocolate mousse with distinctive notes of coffee and rum



ingredients preparation
  • 284g
    butter, cut into small pieces
  • 7piece(s)
    whole eggs, separated
  • 85g
  • 28g
  • 57g
    strong coffee
  • 59ml
    dark rum
  • 30ml

1.  Combine Tulsa Dark Chocolate 55%  and butter in microwaveable bowl and heat on high for 30 seconds. Remove from microwave and stir. Repeat this until the chocolate and butter are completely melted.
2.  Combine the egg yolks, 85g sugar, coffee, rum and water in mixing bowl. Place over a water bath and heat until the eggs reach a temperature of 140ºF. 
3.  Place bowl on mixer and whip on high speed until thick and creamy, about 5-8 minutes. 
4.  Place the egg whites in a separate mixing bowl and whip on medium speed for 2 minutes. Turn the mixer to high and continue to mix. When the egg whites start to get frothy add the 28g of sugar slowly. Mix until the eggs will hold a soft peak. Do not over mix. 
5.  Fold the egg yolk mixture into the chocolate until combined. Fold in the egg white mixture until combined. Place into a refrigerator until set, about 4 hours.
6. Serve alone, or on top of your favorite brownie as shown in picture.

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