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Chocolate and rum mousse

Recipe from: 2/5/1998 12:00:00 AM
Ingredients 8
Servings 5


  • 200
    milk chocolate, broken into squares
  • 125
  • 2
    eggs, separated
  • 5
    vanilla essence
  • 2
    rum essence
  • 250
    smooth cottage cheese
  • 10
    gelatine, soaked in 40 ml water
  • whipped cream and chocolate curls


Melt the chocolate in a bowl over a saucepan with boiling water or in the microwave oven, stirring occasionally. Heat the milk to just below boiling point and slowly stir into the chocolate mixture. Cool. Beat the egg yolks and vanilla and rum essences together and add to the cooled chocolate mixture. Stir in the cottage cheese and mix well. Melt the gelatine in the microwave oven for a few seconds, taking care not to let it boil. Stir into the chocolate mixture. Beat the egg whites until soft peaks are formed and fold into the chocolate mixture. Pour into 4-6 wine glasses and chill for a few hours (preferably overnight) until set. Decorate with cream and chocolate curls if desired. Serves 4-6.

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