Ingredients
| 6 squares (1 oz. each) | semisweet chocolate | | 2-1/2 tbsp. | water or | | black coffee | | 1 tbsp. | butter | | 1 tbsp. | rum or | | 1/2 tsp. | vanilla extract | | 1/2 cup | heavy cream (for garnish) | | 4 to 6 | mousse or | | custard pots | | 3 | eggs |
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Instructions
Break the chocolate into pieces, put into a small saucepan with the water or black coffee and stir continuously over gentle heat until melted and thick and creamy (I use a double boiler to keep the chocolate mixturefrom scorching, nasty if that happens). The chocolate should be quite hot, but the sides of the pan must not become so hot that you cannot touch them. Remove from heat and stir in the butter and flavoring. Separate the eggs, putting whites into a small bowl and dropping yolks, one at a time, into the chocolate mixture, stirring well after each addition. Beat the whites until they hold a soft peak and fold very carefully intothe chocolate. When thoroughly mixed, pour into the pots and chill overnight. When ready to serve, whip the cream and spoon a portion on each pot.
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