Mousse Au Chocolat (Belgium) - cooking recipe

Ingredients

5 ounces bittersweet chocolate, chopped
1/4 cup coffee, brewed strong
4 large egg whites
2 tablespoons powdered sugar
1/4 cup whipping cream
1 teaspoon dark rum (optional)
2 ounces chocolate, shaved for garnish

Preparation

In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly.
Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak.
In a separate bowl, beat whipping cream into soft peaks.
Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum.
Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up.
Before serving, garnish with chocolate shavings.