Beat egg yolks with sugar (1-1/2 ounces) and vanilla in a small mixer.
When the mixture doubles in volume, add the rum and mix.
Whisk the butter into melted chocolate and then add the egg yolk mixture.
In another bowl, add lemon juice, egg whites and remaining sugar.
Whip until the mixture forms firm peaks.
Fold egg white mixture into the chocolate.
Refrigerate for 2 hours.
Originally Submitted
5/5/2008
0 Out of 5 from
0 reviews
You can add this Chocolate Mousse recipe to your own private DesktopCookbook.