6 oz. semi-sweet chocolate chips
1/4 cup plus 1 Tbs. boiling water
4 eggs, separated
2 Tbs. dark rum (Goslings preferred)
1/2 Tbs. instant coffee
2 Tbs. powdered sugar
Whipped cream for topping
Place the chocolate in a blender and carefully add the boiling water. With your hand keeping the top securely closed, blend them on high for six seconds. Scrape the sides, then blend for another 10 seconds. Add the egg yolks, rum, coffee, and powdered sugar and blend on high for five seconds. Add egg whites, then blend on low speed for two minutes.
Refrigerate the mousse in the covered blender or bowl. Chill for at least one hour. It will keep for up to three days in the refrigerator.
When ready to serve, spoon into four small cups or individual ramekins and top with whipped cream.
Curated Selections’ Patrick Emerson shares his vegetarian spin on classic shepard’s pie, plus grilled salmon salad, creamy asparagus soup, and rich chocolate mousse
