Drunk Mousse 

 

Abstract:  High calorie, diabolical, ultra-unhealthy dessert dish.

 

Serves: as many as you want.  

 

Lead time: 10 minutes to several hours depending on your use of the ingredients

 

Tools:  Electric mixer, 2 mixing bowls, egg separator (or big spoon), double-broiler, whisk, spatula

 

Bill of Materials:  (For one serving.  You can make as many servings as you like.)

            Bittersweet baking chocolate                          2 - 1 oz squares

            Large eggs                                                       1 per serving

            Golden rum or cheap Bourbon                       2 tablespoons

           

Assembly Instructions:

            Bring the water in the bottom of the double-broiler to a boil.  Put the chocolate into the top pan to melt.  Separate the eggs.  With the electric mixer, beat the whites until you can make firm tufts.  Do not try to get the excess off of the beater blades.  Just prop the blades, still in mixer, up against the side of the mixing bowl.

            Whisk the egg yolks into the melted chocolate until mixture is completely smooth.  Put the mixture into the second mixing bowl.  Use a spatula to get all of it.  Now take the electric mixer that still has beaten egg white hanging on the blades and begin mixing the chocolate on low speed.  With your other hand start spooning the rest of the beaten egg whites into the chocolate mixture.  When you have added all the egg whites, add the booze slowly while still mixing.  Transfer the mixture to individual serving containers and refrigerate for at least 3 hours.  You may top with freshly whipped cream or icky store bought topping before serving.

            If you have religious objections to using alcohol in food preparation, you can omit the alcohol from the recipe and just drink it straight out of the bottle.