The Meridien'S Chocolate Mousse - cooking recipe

Ingredients

3 oz. dark unsweetened chocolate
5 egg whites and 2 yolks
1/2 c. sugar
2 1/2 oz. unsalted butter
dash of rum or orange liqueur (optional)

Preparation

Melt chocolate over hot water or in microwave.
Set aside. Beat egg whites until fairly firm peaks form.
Then beat in sugar gradually, 2 tablespoons at a time, until stiff peaks form.
Whisk butter and egg yolks into chocolate.
Fold egg whites into chocolate mixture.
Add rum. Turn into serving dish or individual molds.
Chill for several hours.
If desired, serve with custard sauce made with remaining egg yolks, or garnish with thin, thin candied orange slices and peel.
Serves 4 to 6.