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Add a photoServings: 10
Ingredients
- 1/4 c. Cool water
- 1 env unflavored gelatin
- 6 x Large eggs, separated
- 1Â 1/2 c. Sugar, divided
- 6 sqr (1 ounce each) unsweetened chocolate, melted and cooled
- 1 Tbsp. Instant coffee
- 1 c. Boiling water
- 2Â 1/2 tsp Vanilla, divided
- 2 Tbsp. Dark rum, brandy or possibly bourbon
- 1/8 tsp Salt
- 2 c. Heavy cream
- 1/3 c. Confectioner's sugar
Directions
- Make early in day or possibly day before. Double recipe for large loaf pan or possibly 2 pans, using very large bowl for folding egg whites with chocolate.
- For easy unmolding prepare 9x5x3-inch loaf pan this way: use 2 pcs 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 cool water into 2-c. glass measure. Sprinkle with gelatin; let stand at least 5 min. Meanwhile in 1-1/2 to 2 qt bowl, beat egg yolks with 1 c. sugar 5 min or possibly till thick and light colored. Stir in chocolate till smooth, scraping bowl with rubber spatula; set aside.
- Add in coffee and boiling water to softened gelatin; stir mix into stiff chocolate mix scraping bowl constantly, till smooth. Beat in 1-1/2 tsp vanilla and the rum. Transfer mix to 4-qt bowl; place in large bowl of ice and cool water. Stir, scraping bottom and sides 2-3 min or possibly till very cool but not thick. Remove from water temporarily; set aside.
- In large bowl beat whites with salt till foamy. Gradually beat in remaining 1/2 c. sugar till soft peaks form.
- Return bowl of chocolate mix to ice water; stir 2-3 min or possibly till mix barely starts to thicken. Remove bowl from ice water. Fold half the mix into whites, then fold into remaining mix (don't overfold).
- Pour gently from one bowl to another to insure thorough blending.
- Chill 8-10 hrs or possibly overnight.
- To unmold: since most loaf pans flare, corners probably won't 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 creamwith confectioner's sugar and remaining 1 tsp vanilla to thick saucelike consistency. (If you like, whip about 1/2 c. of the heavy cream till stiff. Pipe on mousse to garnish.) Spoon generously over each slice of mousse.
- Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 10 servings | |
| Calories 268 | |
| Calories from Fat 105 | 39% |
| Total Fat 11.82g | 15% |
| Saturated Fat 6.45g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 84mg | 4% |
| Potassium 61mg | 2% |
| Total Carbs 35.51g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 34.75g | 23% |
| Protein 4.26g | 7% |
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