Chocolate Mousse from Tony Bilson's Recipe Book by Tony Bilson
Whip the egg yolks with the sugar until they are light and fluffy. Fold in the chocolate, vanilla and rum and continue to whip the mixture until it is smooth. Add the butter a little at a time and ...
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Cooking tools:
- Mold
- Mixing bowl
- Whisk
- Hand mixer
- Spatula
- Refrigerator
Ingredients
- 6 egg yolks
- ½ tsp vanilla
- 50 ml Bundaberg overproof rum
- 150 g caster sugar
- 300 g semisweet chocolate, melted
- 150 g butter, softened
- 6 egg whites, stiffly beaten
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