My mom found the base for this recipe in an old 70’s chocolate recipe book over a decade ago…

It’s been my favorite ever since and it is the one I ordered for any special occasions. I have tweaked the recipe to work with a darker, 70% chocolate. It is dark and rich as sin, and the addition of hard liquor assures it belongs on the adult table.

The Recipe:

• 250 gram 70% chocolate
• 30 gram unsalted butter
• 7 tbs water
• 5 eggs, room temperature
• 1 tbs white rum

Melt chocolate, butter and water in a bowl over boiling water. Stir until smooth and let cool a bit.

Separate your eggs, stir one egg yolk at the time into the chocolate. Add the rum to the chocolate.

Whip your egg whites stiff, enough that it forms soft tops and you can turn the bowl upside down.

Using a spatula, cut the egg whites into the chocolate mix carefully. Gently work the whites into the mix until fully combined.

Refrigerate for at least 12 hours, but 24 hours will give you maximum gooeyness 🙂

You can serve this as is or with some roasted shaved almonds, or whipped coconut cream.

Dark chocolate mousse

Dark chocolate mousse