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Rum and Chocolate Mousse Recipe

The French first created chocolate mousse – still one of the most delicious of chocolate desserts. Chocolate mousse can range from fluffy and light to thick and creamy, depending on preparation methods. This rum and chocolate mousse recipe is creamy and thick and is one the list of my favorite mousses because I am a real rum and chocolate lover! These ingredients are totally my jam! So, I dedicate this recipe to all the rum and chocolate lovers! Here is my recipe for rum and chocolate mousse:

Rum and Chocolate Mousse Recipe


  • 170 g (6 ounces) semisweet or bittersweet, quality chocolate, chopped
  • 170 g (6 ounces) unsalted butter, cut into small pieces
  • 60 ml (1/4 cup) dark-brewed coffee (or ΒΌ cup of homemade unsweetened cocoa)
  • 4 large eggs, separated
  • 170 g (2/3 cup), plus 1 tbsp. sugar
  • 15 ml (1 tbsp.) water
  • 30 ml (2 tbsp.) dark rum
  • A pinch of salt
  • 1/2 tsp. vanilla extract


  • Heat a saucepan 1/3 full with hot water, and in a bowl set on top, melt together the butter, coffee, and chocolate, stirring over the barely simmering water, till smooth. Remove from heat.
  • Fill a large bowl with cold water and set aside.
  • In a bowl large enough to nest securely on the saucepan of simmering water, whisk the egg yolks with the 2/3 cup of sugar, rum, and water for around 3 minutes until the mixture is thick (something like runny mayonnaise). You may also use a handheld electric mixer.
  • Remove from heat and put the bowl of whipped egg yolks in the bowl of ice water and beat until thick and cool. Then fold the chocolate blend into the egg yolks.
  • Next, in a separate bowl, beat the egg whites with the salt till frothy. Continue to beat till they start to hold their shape. Whip in the tbsp. of sugar and continue to beat until shiny and thick, but not fully stiff, then add the vanilla.
  • Fold 1/3 of the beaten egg whites into the chocolate blend, then fold in the remainder of the whites just until incorporated, but make sure do not overdo it or the mousse will lose volume – and the recipe will fail.
  • Transfer the mousse to a serving bowl or divide into serving dishes, and put it in the fridge for at least 4-5 hours, until firm.

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