Coffee & Rum Dark Chocolate Mousse made with dark chocolate, fat free half and half, eggs and rum extract is decadently delicious.
Several years ago, I attended a food bloggers conference and in attendance as part of a panel of speakers, was a company there called Raaka Chocolate . They distributed some samples of their raw and virgin chocolate and also had other unique flavors like Blueberry Lavender, Chile, Bourbon and one with Black Coffee.
So I decided to make a dark chocolate mousse using their black coffee chocolate bar, but since I posted this recipe back in 2012, I've made it again using regular dark chocolate and it came out just as good; especially since finding coffee flavored dark chocolate might not be so easy to find.
How do you make Coffee & Rum Dark Chocolate Mousse?
For this recipe you'll need dark chocolate, instant coffee, fat free half & half, rum extract, eggs, confectioners sugar and fresh raspberries for an optional topping.
Add the chocolate, half & half, and rum extract to a double boiler. Stir until the chocolate has melted; then set aside and allow to cool slightly. Once lukewarm, whisk in the egg yolks and set aside and allow to cool thoroughly.
Next, add the egg whites and sugar to a bowl and beat with an electric mixer until stiff peaks have formed. Fold in a spoonful of the chocolate mixture into the egg whites until blended, then add the remaining chocolate into the egg whites. (Be careful not to mix too hard so that the egg whites loose their stiffness).
Place the mousse in dessert cups and refrigerate for at least 1 hour so it has time to set; then garnish with fresh raspberries(optional). This Coffee & Rum Dark Chocolate Mousse is so rich and chocolatey, yet light and airy at the same time. ~Enjoy!
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Coffee & Rum Dark Chocolate Mousse
Ingredients
- 1.2 oz. Dark Chocolate bar
- 1 tsp. Instant coffee
- 1 tsp. Hot Water
- ⅓ c. Fat Free Half and Half
- ½ tsp. Rum Extract
- 2 Egg Yolks
- 4 Egg Whites
- 1 c. Confectioners Sugar
- {Optional} Raspberries, garnish garnish
Instructions
- Dissolve the coffee in the hot water; then add the chocolate, coffee, half & half, and rum extract to a double boiler.
- Stir until the chocolate has melted; then set aside and allow to cool slightly. Once lukewarm, whisk in the egg yolks and set aside and allow to cool thoroughly.
- Next, add the egg whites and sugar to a bowl and beat with an electric mixer until stiff peaks have formed.
- Fold in a spoonful of the chocolate mixture into the egg whites until blended, then add the remaining chocolate into the egg whites. (Be careful not to mix too hard so that the egg whites loose their stiffness).
- Place the mousse in dessert cups and refrigerate for at least 1 hour so it has time to set; then garnish with fresh raspberries(optional).
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Foodie Stuntman says
Making lemonade out of lemons? Very creative!
Lisa @ Lisa's Dinnertime Dish says
This sounds fabulous, Carrie, and guilt free at only 92 calories!!
Pam says
It looks and sounds wonderful.
Carrie's Experimental Kitchen says
Thank you, it was tasty! 🙂
Bobbi says
Oh Carrie......I want one right now!!
Amee Livingston says
Oh my heavens....love this heavenly mousse!!!!!!! I wish that I had one now! Yummy! 🙂
Carrie's Experimental Kitchen says
Thank you Bobbi and Amee!
Sonia kuczynski says
this was more than delicious, excellent for Valentine's Day dessert for 2 added a mint leaf for decoration and used maraschino cherries instead of raspberries as I do not like raspberries
Husband was wowed over
Carrie's Experimental Kitchen says
Thanks so much for trying the recipe Sonia and I'm so glad you both enjoyed it. The mint leaf and cherries were a great substitution too!