Chocolate Mousse

• 2 teaspoons dark rum
• 1/2 teaspoon powdered gelatin (or 2.25g sheet gelatin; see page 276)
• 3 large egg yolks
• Generous 1 tablespoon (14g) sugar
• 7.8 ounces (225g) bittersweet chocolate (preferably Valrhona Manjari 64% cacao), chopped
• 2 cups (480g) heavy cream

1. Measure the rum into a small glass bowl and sprinkle the gelatin on top.
2. Put the egg yolks and sugar in the bowl of a standing mixer and set over a saucepan of simmering water; the bottom of the bowl should not touch the water.
3. Whisk until the sugar has dissolved and the yolks have tripled in volume.
4. Move the bowl to the standing mixer.
5. Microwave the rum and gelatin for 30 seconds or heat gently in a saucepan until melted.
6. Scrape into the egg yolks and beat with the whisk attachment until the mixture is slightly warmer than room temperature.
7. Put the chocolate in a large heatproof bowl and melt in the microwave in 30-second bursts or over the pan of simmering water.
8. Let the chocolate cool to 115F.
9. In a separate bowl, beat the cream to medium peaks.
10. Fold half the cream into the chocolate.
11. It will start to seize.
12. Microwave for 10 seconds or so or put over the pan of simmering water to restore the temperature.
13. Fold in the egg mixture, then fold in the rest of the cream.
14. If you are making the chocolate-pear cake, use the mousse while it is at room temperature.
15. Spoon leftovers into small bowls or ramekins, cover with plastic wrap, and store in the refrigerator for up to 3 days.
16. If you are serving the mousse on its own, spoon it into 6 to 8 small bowls or ramekins, cover with plastic, and chill for at least 2 hours before serving.

dark rum, powdered gelatin, egg yolks, generous, heavy cream

Taken from www.epicurious.com/recipes/food/views/chocolate-mousse-376911 (may not work)