12 Ounces Bittersweet Chocolate, Chopped, or Hershey’s Special Dark Chocolate Chips
½ Pound Unsalted Butter, Cut into 1” Pieces
2 Tablespoons Instant Espresso Powder
8 Large Eggs, Separated
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Dark Rum (Optional)
½ Cup Superfine Granulated Sugar, Divided
1 Cup Heavy Cream
White Chocolate Whipped Cream and Shave Chocolate for Garnish
Melt the chocolate, butter and espresso powder in a double boiler over simmering water. Stir to combine thoroughly. Set aside to cool.
In a large heat proof bowl beat egg yolks with vanilla and optional dark rum. Whisk over simmering water until eggs are warm and thick. Egg mixture should form a ribbon as it is lifted with the whisk and falls onto itself. It will be the consistency of a sabayon. Set aside to cool.
Combine the cooled chocolate and egg mixtures. In the bowl of an electric mixer, fitted with the whisk attachment and set on medium low speed, beat the egg whites until foamy. Increase speed to high and gradually add the sugar less two tablespoons. Beat until stiff but not dry. Mix one quarter of the egg white mixture into the chocolate and egg mixture to loosen it up slightly. Gently fold in the remaining egg whites. In a clean bowl of an electric mixer beat the heavy cream on high until it just begins to foam. Add the remaining 2 tablespoons of sugar and continue to beat the cream until thick and soft peaks form. Very gently and thoroughly fold the cream into the chocolate mixture.
Spoon Mousse into individual serving dishes, bowls or glasses, Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, top with White Chocolate Whipped Cream and shaved chocolate.
