Robert Carrier's Chocolate Rum Mousse


6 ounces sweet chocolate

5 eggs, separated

1 teaspoon vanilla extract

1 teaspoon instant coffee

1 tablespoon hot water

1/2 pint double cream (10 ounces, not 8!)

2 tablespoons rum


Melt chocolate in the top of a double saucepan over hot, but not boiling, water. Remove from heat and allow to cool. Beat egg yolks lightly and then beat them gradually into the melted chocolate. Flavour to taste with vanilla extract and instant coffee diluted in hot water.


Beat cream until thick: stir in rum and fold into the chocolate mixture. Beat egg whites until stiff and fold into the mixture a little at a time. Pour into a serving dish. Chill for at least two hours. Serves 4 to 6.