Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Chocolate Mousse with Rum Whiskers!
(For White Mousse, Use White Chocolate)
4 Jumbo Egg Yolks
1 Cup sugar
6 Jumbo Egg Whites
1 package semisweet chocolate
1 pint heavy whipping cream
1 cup Rum,(use rum extract, 2t, if have non-alcoholic preference)
Over low heat, cook beaten egg yolks with 2 T of whipping cream and 2 T sugar, remove from heat. Microwave chocolate until melted, set aside. In separate mixing bowl, mix remaining whip cream until stiff with ΒΌ cup sugar, set aside. In another whipping bowl, whip egg whites until form soft peaks, add remaining sugar. Pour one cup rum into melted chocolate and stir. Fold cooled yolk and cream mixture into cooled melted chocolate. Fold whipped whites and whipped cream into chocolate mixture. Put in refrigerator for a minimum of 6 hours. Serve in Martini glasses or champagne flutes.