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Chocolate Mousse

Melt the chocolate in a double boiler; the water must never boil or end up in the chocolate. In the meantime separate the eggs, and beat the egg whites until stiff. Keep the butter out of the refrigerator for a little while, so that it will not be cold when you mix it with the chocolate; put the pieces of butter into the chocolate and mix with a wooden spoon. Take the bowl out of the double boiler and let it sit for a while in order to let it cool down a bit. Mix in the yolks, and then the rhum or the coffee. Fold slowly into the egg whites. Pour into a big bowl or separate the servings already in smaller bowls. Keep in the refrigerator for at least two or three hours before serving.

Thanks to my sister Giorgia.

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Fabrizio Oddone, fab@kagi.com