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| |
| Semi Sweet Chocolate Chips |
12 ounces |
| Butter- unsalted |
2 ounces |
| Dark Rum |
1 ounces |
| Strong Espresso |
3 ounces |
| Heavy Whipping Cream |
2 ounces |
| Plain Gelatin |
1 envelope |
| Heavy Whipping Cream |
14 ounces |
| Chocolate Shavings |
2 ounces |
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| Using a Bain Marie stir the chocolate, butter, rum and espresso until melted and smooth. Then set aside to cool . |
| Dissolve the envelope of gelatin in 2 ounces of whipping cream, allow it to bloom for 10 minutes. |
| Whip the remaining whipping cream in a chilled bowl until it forms medium peaks. |
| Warm the gelatin gently until quite warm. Never boil. I use the microwave in 10 second intervals. |
| Add the dissolved gelatin to the cooled chocolate mixture by pouring it through a mesh strainer, stirring the chocolate mixture until completely smooth and dissolved. |
| Fold the cooled chocolate mixture into the whipped cream until fully incorporated. Work quickly so the gelatin remains soft. |
| Using a pastry bag fitted with a suitable tip, dispense the mousse mixture into the prepared serving dishes |
|
Garnish with generous amount of chocolate shavings as desired |
| Stored chilled for several hours before serving. Alternate serving suggestion to dispense to one large bowl and serve at the table |
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