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Amazingly Delicious Chocolate Mousse. Heaven in a tea cup!

3-58 ounces, weight Semisweet Chocolate, Chopped ( You Can Also Use Dark Chocolate 85% Cocoa- It's Healthier)
2 tablespoons, 1- 1/2 pinches Dark-brewed Coffee
2 whole Large Eggs, Yolks And Whites Separated
1 Tablespoon Sucanat (skip This Ingredient If You're Using Sweet Chocolate)
1/2 teaspoons, 1- 3/4 pinches Rum Essence
1 pinch Sea Salt
1/2 teaspoons Vanilla Extract


Fill a saucepan one-third of the way full with hot water and heat it until its simmering (or you can use a double boiler or see note * below). Find a bowl that sits nicely on top of the pan but doesnt touch the water. Add the chocolate and coffee to the bowl, set it over the saucepan and melt together the chocolate and coffee, stirring until smooth. Remove from heat. * Note: I used a steam oven to melt the chocolate. Its easier and it is ready in 7-8 minutes. Whisk the egg yolks with the sucanat and rum essence for about 3 minutes until the mixture is thick, like mayonnaise. (You can also use a handheld electric mixer.) Fold the chocolate mixture into the egg yolks. Beat the egg whites with the salt and vanilla in a separate bowl until you get a foamy texture. Fold the beaten egg whites into the chocolate mixture and whisk just until incorporated. Be careful not to over mix! Divide the mousse into serving dishes and place in bowls. Refrigerate for at least 3 hours, until firm. (I wasnt that patient so I ate it after only one hour. It had a sticky, caramel-like texture which I actually loved!) Extra ingredients: I absolutely love spicy chocolate! If you want to taste something different add a pinch of chili powder into the chocolate mousse. It will be amazing! Also, you can get that spicy flavor by adding ground Sichuan pepper berries. Just a pinch or two are enough to get a unique aroma. If you want something with a seasonal flavor you can add some cinnamon and a pinch of ground cloves. It will smell and taste like Christmas!

Source: tastykitchen.com