6 oz Dark chocolate
3 tb Dark rum
1 1/4 c Heavy cream
2 ts Brown sugar
1 tb Coffee; black-hot and strong
2 lg Bananas; peeled and mashed
-until smooth
3 Eggs; separated
;Chocolate curls,for garnish
Put the chocolate in a bowl and melt it over a pan of hot water. Stir
the rum and half of the cream into the chocolate and beat thoroughly
until smooth.
Dissolve the sugar in the coffee. Put the mashed bananas into a bowl
and beat in the coffee and sugar mixture. Add the egg yolks to the
banana mixture and beat well. Continue beating and add all the
chocolate mixture.
Whisk the egg whites until they form stiff peaks. Quickly, but
carefully, fold the whisked egg whites into the chocolate and banana
mixture. Spoon the mixture into a lightly greased springform pan,
lined with baking paper. Chill for at least 2 hours, or until
completely set and firm.
Carefully loosen the sides of the mousse cake with a warmed metal
spatula and unmold the sides of the tin. Carefully slide the mousse
off the base of the tin onto a serving plate. Whip the remaining
cream until it is thick and pipe a decorative border on the mousse
cake. Sprinkle with chocolate curls and chill well before serving.
The Little Book of Chocolate ISBN 0-7858-0139-1
Yields
6 servings