- 12 oz. Semi-sweet chocolate
- 1/2 cup strong coffee
- 6 eggs, separated
- 2-4 tbsp. dark rum
- 1 dozen almond macaroons (recipe below)
- whipped cream for serving
Heat coffee in a saucepan on medium low and add chocolate chips to slowly melt. This can be done in a microwave or with a double-boiler if you prefer, but I find I have more control directly on the stove.
Meanwhile, whisk the egg yolks in a small bowl and temper by drizzling a thin stream of melted chocolate as you whisk, 1-2 tbsp.. Remove chocolate from heat and mix in the tempered yolks and rum; set aside.
In another bowl, beat reserved egg whites until stiff peaks form. Fold the whites into the chocolate mixture until fully incorporated.
The final assembly involves pairing the mousse with the almond macaroons and here is where a choice must be made – Mother lines the bottom and sides of her serving bowl with macaroons and fills the interior with the mousse mixture. I line only the bottom of my serving dish, top with 1/3 of mousse and repeat to make 3 layers of macaroons, ending with mousse. This is totally a matter of personal preference with no right way, other than my way.
Serves 6 to 16 people, which varies depending on the disposition of each diner. It contains raw eggs, which can be problematic, but Caroline has never served a portion large enough for anyone to die from it.