Ultimate Dark Chocolate Mousse

Directions

Add the chocolate, cocoa powder, espresso powder, water, and rum in a heat-proof bowl over a saucepan with 1-inch simmering water on a medium-heat stove.

Stir often until the chocolate is completely melted and the mixture is smooth.

Remove from the heat.

Whisk the egg yolk, 1½ teaspoons sugar, and the salt in a medium bowl until the color of the mixture becomes pale and the consistency becomes thick.

Add 1 or 2 tablespoons of the melted chocolate mixture into the egg mixture .

Whisk until well mixed, add the remaining chocolate mixture, and whisk until well combined.

Set aside.

In a large clean bowl of a standing mixture fitted with a whisk attachment, add the egg white, and beat at medium speed for about 2 minutes or until foamy.

Add the remaining 1½ teaspoons of sugar, and whisk the egg whites at high speed for another a few minutes or until the soft peaks.

Fold about ⅓ of the egg whites into the chocolate mixture with a rubber spatular.

Gently fold in the remaning egg whites until no white spots remain and the mixture is smooth.

In the same mixing bowl, no need to clean the bowl, pour in the cream, and whisk until soft peaks form, 2 to 3 minutes.

With the same rubber spatula, fold the whipped cream into the mousse until everything is thoroughly combined and no white spots remain.

Spoon the mousse into 4 mousse cups or any serving dishes.

Cover with the clean wrap and chill in the refrigerator for about 3 hours or until the mousse is set and firm.

Serve.