Chocolate Breathless

Chocolate mousse with a hint of rum, alternating with layers of crunchy chocolate meringue.

1 pound semisweet chocolate,chopped
3 cups heavy(whipping)cream
4 large eggs,separated
1/3 cup water
1/3 cup dark rum
1/3 cup granulated sugar
7 large egg whites
3/4 cup granulated sugar 1 heaping cup plus 2 talbespoon powdered sugar
3/4 cup unsweetened cocoa powder
Sifted powdered sugar for dusting

To make the chocolate mousse: In a double boiler over barely simmering water, melt the chocolate. Meanwhile, in the bowl of an electric mixer, whip the cream into soft peaks. Place the egg yolks in a bowl, then whisk in the water and the rum. When thoroughly blended, stir in the melted cohcolate. In the clean, dry bowl of an electric mixer, whip the 4 egg whites until foamy. add the sugar and continue to beat until stiff peaks form. Fold the beaten egg whites into the chocolate mixture, then fold in the whipped cream. cover and place in the refrigerator.
To Make the Chocolate Meringue:Preheat the oven to 150 F. In the clean, dry bowl of an electric mixer, beat the 7 egg whites until foamy. Add the granulated sugar and continue to beat until stiff peaks form. Into a medium bowl, sift together the powdered sugar and cocoa, then fold gently into the merringue; do not overmix. Spoon the mixture into a pastry bag fitted with a 1/2 inch plain tube.
Line 2 baking sheets with baking parchment or waxed paper. Pipe thirty-six 2-inch circles onto the sheet about 1 inch apart. Pipe long lines with the rest of the meringue. Place in the preheated oven, leave the door ajar by 1 inch, and bake for abut 1 1/2 hours, or until firm. Let cool on the pan. The meringue can be made 1 day in advance and kept in an airtight container.
To Assemble: When the meringue is cool, chop the lines into 1/2-inch pieces and set aside. Place a meringue circle on a flat work surface and top with a layer of chocolate mousse. Add another meringue. frost the top and sides of the stack with the mousse, then sprinkle the chopped meringue pieces on top. Repeat with the remaining meringue discs to make 12 servings in all. To Serve, place one breathless on each dessert plate and dust the tops lightly with powdered sugar.

Back to Index