Chocolate mousse with rum

RECIPE FINDER

November 05, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Rebecca Hart of Westminster is seeking "a delicious recipe for chocolate mousse," which she has lost. "I have tried recipes, but none are as good. I would appreciate help."

Sheila Konsowski of Glen Burnie responded with a recipe for a rum chocolate mousse that she says her family loves.

Recipe requests

Judie Quent of Berlin is seeking a recipe for a fudge called Valladies (she thinks that is the way to spell it), which she enjoyed when she went with her parents to Washington, D.C. Quent says, "They always got the fudge from Woodward & Lothrop. It was light in color and did not seem to taste like chocolate. The store is closed now, and I haven't seen this fudge anywhere. I'd sure appreciate help."

Nancy Gabriel of Eldersburg is seeking a recipe for a bran muffin that was made from Grape Nuts cereal. "My daughter wants me to find this recipe. Please help."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Names must accompany recipes for them to be published.

Chocolate Mousse

Serves 4

1/4 cup sugar

2 to 4 tablespoons rum

1/4 pound (4 ounces) semi-sweet or sweet chocolate

2 stiffly beaten egg whites

2 cups whipped cream

Cook sugar and rum over very low heat until dissolved but not colored brown. Melt chocolate in a double boiler and add sugar syrup and mix until smooth. When the mixture is cool but not chilled, fold in egg whites. Then fold this mixture into whipped cream.

Chill in sherbet glasses at least 2 hours before serving.

Tester Laura Reiley's comments: "This is a light, creamy, airy chocolate mousse with a nice rum flavor. I assumed, from the recipe, that it called for 2 cups of already whipped cream, which means about 1 cup of unwhipped whipping cream--you can add more or less whipped cream depending on the texture you desire; more cream means less chocolate intensity. Usually chocolate mousse contains egg yolks as well; in this recipe, you can't taste the absence of them and they are not missed."

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