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Daybreak Delights: Chocolate Rum Mousse

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Chocolate Rum Mousse




4 ounces dark baking chocolate

1/2 cup hot strong coffee

1 cup white granulated sugar

5 eggs separated (reserve yolks and whites in separate bowls)

1/4 cup dark rum

1 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of salt

1 cup whipped cream




Melt baking chocolate in a double boiler over medium heat or the microwave for 30 second intervals.  While the chocolate is melting, dissolve the sugar into the hot coffee.  Once the chocolate is melted, add the coffee and cook over low heat for 5 minutes.

In a bowl, whisk the egg yolks until smooth.  Add the egg yolks to the chocolate.  In a separate bowl, mix the cinnamon, nutmeg and rum.  Set aside.  Remove the chocolate from the heat and add the dark rum. With a mixer, beat the egg whites until stiff peaks form.  Add a pinch of salt during beating

Fold the egg whites into the chocolate mixute, combining them gently but thoroughly.  Pour into individual dessert dishes.  To set the mousse, refrigerate for several hours or overnight.  Top with whipped cream and chocolate shavings.

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