Molded Chocolate Mousse
- 1/4 cup water cold
- 1 envelope gelatin, unflavored unflavored
- 6 large eggs separated
- 1 1/2 cups sugar divided
- 1 tablespoon instant coffee
- 1 cup water boiling
- 2 1/2 teaspoons vanilla extract divided
- 2 tablespoons dark rum
- 18 teaspoon salt
- 2 cups heavy whipping cream
- 13 cup powdered sugar
- 1 x chocolate
- For easy unmolding prepare 9x5x3-inch loaf pan this way: use 2 pieces waxed paper, one for length, one for width of pan.
- Fold each lengthwise as necessary to fit pan exactly: it's best to have more than one thickness.
- Put strips in pan, extending slightly above rim on all sides.
- Pour cold water into 2-cup glass measure.
- Sprinkle with gelatin; let stand at least 5 minutes.
- Meanwhile in 1 1/2 to 2 quart bowl, beat egg yolks with 1 cup sugar 5 minutes or until thick and light colored.
- Stir in chocolate until smooth, scraping bowl with rubber spatula; set aside.
- Add coffee and boiling water to softened gelatin; stir mixture into stiff chocolate mixture scraping bowl constantly, until smooth.
- Beat in 1 1/2 teaspoon vanilla and the rum.
- Transfer mixture to 4-quart bowl; place in large bowl of ice and cold water.
- Stir, scraping bottom and sides 2 to 3 minutes or until very cold but not thick.
- Remove from water temporarily; set aside.
- In large bowl beat whites with salt until foamy.
- Gradually beat in remaining 1/2 cup sugar until soft peaks form.
- Return bowl of chocolate mixture to ice water; stir 2 to 3 minutes or until mixture barely starts to thicken.
- Remove bowl from ice water.
- Fold half the mixture into whites, then fold into remaining mixture (do not overfold).
- Pour gently from one bowl to another to insure thorough blending.
- Refrigerate 8 to 10 hours or overnight.
- To unmold: since most loaf pans flare, corners probably will not be lined with wax paper.
- With small, sharp knife loosen corners.
- Invert flat platter over loaf pan; invert pan over platter.
- Remove pan; gently peel way paper.
- Whip cream with confectioner's sugar and remaining 1 teaspoon vanilla to thick saucelike consistency.
- Spoon generously over each slice of mousse.
water cold, gelatin, eggs, sugar, coffee, water boiling, vanilla, dark rum, salt, heavy whipping cream, powdered sugar, chocolate
Taken from recipeland.com/recipe/v/molded-chocolate-mousse-45494 (may not work)