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Bitter chocolate - 225 g (broken into pieces)
Water (or) Coffee - 6 tbsp
Butter - 25 g
Rum - 2 tbsp
Eggs - 4 (separated)


  • Melt the chocolate in the water over very low heat. Remove the pan from heat and beat in the butter and rum. 
  • Beat in the egg yolks one at a time.
  • Whisk the egg whites until they are stiff and mix them into the chocolate mixture. 
  • Spoon the mousse into small pots, cover the pots and refrigerate for up to 24 hours before serving.
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