This velvety-smooth dessert is surprisingly light on the tongue. Whipped cream makes the mousse particularly airy, while the rum creates a sweet earthiness. It's easy to prepare and even easier to eat.
- 4 oz white chocolate, coarsely chopped
- 2 large eggs, plus 2 large egg yolks
- 1 cup/240 ml heavy (whipping)/double cream
- 1 envelope (2 1/2 tsp) unflavored gelatin
- 3 tbsp light rum
- 18 to 24 fresh raspberries
Fill the bottom of a double boiler with enough water to reach the bottom of the top pan and insert the top pan. (Alternatively, fill a saucepan with enough water to reach the bottom of a smaller saucepan nested inside or a stainless-steel bowl fit snugly over the top and insert the small saucepan or bowl.) Bring the water to a simmer over medium-high heat, then reduce the heat to medium-low.
Do not let the water boil vigorously.
Put the white chocolate in the top bowl of the double boiler and heat, stirring frequently with a rubber spatula, until the chocolate is thoroughly melted and smooth. When the chocolate has melted, reduce the heat to medium-low to keep it warm.
Place the top pan of a second double boiler on a work surface. In the bottom of the double boiler, bring about 1 in/2.5 cm water to a simmer over medium-high heat, then reduce the heat to medium. In the top half of the double boiler, combine the eggs and egg yolks. Whisk to blend, then place over the simmering water. (Alternatively, bring about 1 in/2.5 cm of water to a simmer in a saucepan. Combine the eggs and egg yolks in a stainless-steel bowl and nest the bowl snugly over the top of the saucepan.) Cook, whisking occasionally, until warm to the touch, 3 to 5 minutes.
While the eggs and chocolate are on the stovetop, in a medium bowl, using an electric mixer, beat the cream until stiff peaks form.
Transfer the warmed eggs to a large bowl and use a whisk or the electric mixer with clean beaters to beat the eggs until frothy. Add the gelatin and melted chocolate to the eggs. Beat the mixture until thoroughly blended. Mix in the rum. Using a rubber spatula, gently fold in the whipped cream.
Divide the mousse into 6 shallow dessert bowls or wineglasses. Use a paper towel/absorbent paper to wipe any mousse that spills on the sides of the bowls or glasses. Cover each bowl or glass with plastic wrap/cling film and refrigerate for at least 3 hours or up to overnight. When ready to serve, garnish each dessert with 3 or 4 fresh raspberries. Serve chilled.
Print this recipe