Smooth Chocolate Mousse with Jamaican Rum
30 min preparation
2-4 hours to the fridge
17 ounces of dark chocolate
6 eggs ( only use the white part of the eggs)
1 3/4 whipping cream
2 teaspoon of unflavored gelatin
1/2 cup sugar
4 large Jalapenos
1/2 cup rum or banana liquor
Melt chocolate in a pan then grab a large and deep bowl (no plastic) and whip the egg whites until foamy. Add the whipped cream, melted cooled chocolate, the sugar, the liquor, the vanilla extract and the juice of the Jalapenos (if you have a juicer I will recommend to you to juice the Jalapenos and pour the juice to the mix, if not, get them macerated overnight 1 day before preparing the recipe in a small bowl with the liquor.
keep in the fridge for at least 2 hours.
When ready, form quenelles with a large spoon that has been plunged a few seconds in hot water.