Dark Rum Chocolate Mousse

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Chocolaty Fluffy Mousse!!! One of my go to desserts. It is a bit time consuming and a process to make, but you wont be disappointed. This dessert will definitely impress your guests at your next dinner party.


  • 3 egg whites

  • 1 teaspoon cream of tartar

  • 1/2 cups granulated sugar

  • 2 tablespoons dark rum

  • 1 teaspoon vanilla

  • 2½ cups cold heavy whipping cream, divided

  • 2 teaspoons cold coffee

  • Pinch of salt

  • 6 oz bittersweet chocolate (about 1 cup)


  • Heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. Remove from heat and stir in chocolate until melted.

  • Stir in the coffee, vanilla, salt and dark rum.

  • Cover and refrigerate for 2 hours, until chilled, stirring occasionally.

  • When the mixture is completely chilled and firm, beat eggs whites, granulated sugar and cream of tartar with your mixer on high for about 3 minutes or until you get stiff peaks.

  • Next, whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and fold the beaten egg whites and then the whipped cream into the chocolate until incorporated and smooth.

  • Serve immediately as-is, or refrigerate until ready to use.

  • Garnish as you’d like.


  • Use good quality chocolate chips! The chocolate is the main flavour of the mousse so you want to invest in a good Bittersweet chocolate chip. I stick to Ghirardelli Chocolate - its a good "bang for buck" - Click Here 

  • The colder your heavy cream the better. Sometimes, depending on the climate, I put the mixing bowl in the freezer so that its nice and cold when I’m whipping the cream.

  • Though this is a simple recipe, your garnishes can make this look like something from a gourmet restaurant. You can use some chocolate shavings, fresh fruit and berries, cookies.. etc.

  • The secret ingredient here is the coffee. It brings out and enhances the taste of the chocolate. Freshly brewed is always better.

  • Most recipes tend to ask for whole raw eggs or just the raw egg whites. This one uses raw egg whites. I’ve modified it so that you can cut it out if you are uncomfortable adding it. Just simply replace it for 1 cup of whipped heavy cream.


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