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Servings Per Recipe: 3
Amount Per Serving
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Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate and coffee, stirring until smooth. Remove from heat.
I used a steam oven to melt the chocolate. It's easier and it is ready in 7-8 minutes.
Whisk the egg yolks with 1 tbsp of sucanat and rum for about 3 minutes until the mixture is thick, like mayonnaise. (You can also use a handheld electric mixer.)
Fold the chocolate mixture into the egg yolks.
Beat the egg whites with salt and vanilla in a separate bowl until you get a foamy texture.
Fold the beaten egg whites into the chocolate mixture and whisk just until incorporated. Be careful not to over mix!
Divide the mousse into serving dishes and place in bowls. Refrigerate for at least 3 hours, until firm. (I wasn't that patient so I ate it after only one hour. It had a sticky, caramel-like texture which I actually loved!)
I absolutely love spicy chocolate! If you want to taste something different add a pinch of chili powder in the chocolate mousse. It will be amazing!
Also, you can get that spicy flavor by adding ground Sichuan pepper berries. Just a pinch or two are enough to get a unique aroma.
If you want something with a seasonal flavor you can add some cinnamon and a pinch of ground cloves. It will smell and taste like Christmas!
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