Coffee Mousse

Ingredients

• 4 sheets gelatin (white)
• 150 g coffee‑cream chocolate
• 1 espresso (very strong)
• 2 egg yolks
• 100 g sugar
• 30 ml rum
• 200 g whipping cream
• 2 egg whites

Instructions

1. 1.

   Soak the gelatin in plenty of cold water. Chop the chocolate into small pieces and melt it over a double boiler. Whisk the egg yolks with the rum and sugar over the double boiler until very creamy (similar to zabaglione), then cool. Squeeze out excess water from the gelatin and dissolve it in the hot espresso, then fold it together with the melted chocolate into the yolk mixture. Beat the cream and the egg whites separately until stiff peaks form, fold them in, and pour the mixture into a large bowl or individual molds. Chill for at least 5 hours to set.

2. 2.

   For serving, arrange the mousse in the molds as desired or cut portions from the cream and serve decoratively on plates.