When I die, I want to be remembered for my contribution to the Chocolate Mousse community. Pastry and Bakery owners worldwide should cut me a check for promulgating their product everywhere I go, especially since mine is beyond anything you've ever tasted in a dessert. OH, Sweet Lord. Why must you make food so fattening??? I JUST WANT TO EAT THIS FOREVER. OH. But it's the Holidays, you can eat it :) I'm not even going to describe this dish. You just need to make it and find out for yourself. Make believe you're Indiana Jones discovering new territory. You're rewards will be great and I can promise you that, in this case, you won't get killed by some pygmy in a rainforest. You may, however, die of taste overload.
Ingredients
8 (1 ounce) squares semisweet chocolate, coarsely chopped
1/2 cup water, divided2 tablespoons butter (no substitutes)
3 egg yolks
5 tablespoons sugar
1 1/4 cups whipping cream, whipped
1 1/2 cups of chopped walnuts
3 tablespoons of Bacardi Rum
Strawberries
Preparation
- In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream, rum, and walnuts. Spoon into dessert dishes. Refrigerate for 4 hours or overnight. Enjoy with some Strawberries!
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