Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
7 cups
Level:
Easy

Ingredients

  • 10 ounces bittersweet chocolate
  • 1 1/2 ounces butter
  • 5 egg yolks
  • 1 ounce water
  • 2 ounces sugar
  • 5 egg whites
  • 8 ounces heavy cream, whipped
  • Rum

Directions

Combine the chocolate and butter and melt over a hot-water bath.

Combine the egg yolks with the water and 1 ounce sugar and whisk over a hot-water bathe to 145 degrees F for 15 seconds. Remove from the heat and whip until cool.

Combine the egg whites with the remaining 1 ounce sugar and whisk over a hot-water bathe to 145 degrees F. Remove the whites from the heat and beat to full volume. Continue beating until cool.

Using a large rubber spatula, fold the egg whites into the egg yolks.

Fold the butter-chocolate mixture into the egg mixture.

Fold in the whipped cream. Add the rum, to taste.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Chocolate-Hazelnut-Espresso Mousse

Recipe courtesy of Michael Symon

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Chocolate Mousse with Hazelnut Whipped Cream

Recipe courtesy of Tiffani Thiessen

Bobby's Lighter Frozen Chocolate Mousse Pie

Recipe courtesy of Bobby Deen

Chocolate Mousse served in Edible Chocolate Dessert Cups with Raspberry Sauce

Recipe courtesy of Chloe Coscarelli

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Chocolate Truffle Cake

Recipe courtesy of Sarabeth Levine

Chocolate Crepes

Recipe courtesy of Laura Calder

Gooey Chocolate Muffin

Recipe courtesy of Cooking Channel

Trending Videos

So Much Pretty Food Here