Chocolate Mousse by Chef Tell
- 6 ounces (170 g) semi-sweet chocolate, chopped into small pieces.
- 1/3 cup (80 ml) water
- 1 tablespoon unsalted butter, softened.
- 2 tablespoons rum
- 3 eggs, separated.
In the 2-quart (2 L) Saucepan combine the chocolate with water, cook over low heat so the chocolate and water form a thick cream. Remove from heat and allow cooling slightly, whisk in softened butter. Add the rum and whisk in egg yolks one at a time.
In the Mixing Bowl, whisk egg whites until stiff but not dry. Fold into cooled chocolate sauce. Pour into individual martini glasses or custard cups and chill.
To Serve: Top with whip cream and fresh berries.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 189; Fat Grams 12; Carbohydrate Grams 19; Protein Grams 3; Cholesterol mg 112; Sodium mg 24.
THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 0; Fat Grams 12; Sodium Points 1; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 5.