quick chocolate mousse

I have many happy memories of making this mousse for the restaurant in the quiet of the morning. It's a wonderful, creamy but light mousse that contains no butter or cream at all. And it's quick to make - you just need a few hours for it to set in the fridge. So if you haven't got time to make a special Valentine cake, this mousse would be the perfect dessert for your honey ( or your kids, or your Mom, or...just for you).

This recipe makes about 2 1/2 cups of mousse.

To make:

3 eggs, separated

pinch of salt

4 ounces (1 bar) Ghirardelli 60% cacao bittersweet chocolate ( or Baker's sweet, but then you wouldn't add the sugar to the egg whites)

3 T. cold water

1 t. dark rum or Frangelico hazelnut liqueur

2 T. sugar, superfine

Place the egg whites in a mixer bowl. Reserve the egg yolks in a small bowl.

Break up the chocolate and place in microwave safe china bowl.

Add the water to the chocolate and microwave about 2 minutes, or until the chocolate is melted.

Carefully stir the egg yolks into the warm chocolate and stir well. Add the rum or Frangelico.

Microwave another minute and make sure all the chocolate is fully melted.

Beat the egg whites with the pinch of salt until soft peaks form. Continue beating, and slowly add the sugar to the egg whites. Beat until stiff and slightly shiny.

Fold the chocolate mixture into the egg whites carefully and gently. Continue to fold until the mousse is completely incorporated and there are no white flecks of meringue showing.

Ladle into small souffle dishes or glasses. Carefully cover the ramekins with plastic wrap and place in fridge for at least 3 hours.

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