Molded Chocolate Mousse
By: Anonymous
Published: Sunday, December 6, 2009 - 2:12am

Ingredients




1/4 cup Cold water
1 env unflavored gelatin
6 Eggs, separated
1 1/2 cups Sugar, divided
6 ounces sqr (1  each) unsweetened chocolate, melted and cooled
1 tablespoon Instant coffee
1 cup Boiling water
2 1/2 teaspoons Vanilla, divided
2 tablespoons Dark rum, brandy or b
1/8 teaspoon Salt
2 cups Heavy cream
 cup Confectioner's sugar

Preparation

1 Make early in day or day before. Double recipe for large loaf pan or 2 pans, using very large bowl for folding egg whites with chocolate. 2 For easy unmolding prepare 9x5x3-inch loaf pan this way: use 2 pieces waxed paper, one for length, one for width of pan. Fold each lengthwise as necessary to fit pan exactly: it's best to have more than one thickness. 3 Put strips in pan, extending slightly above rim on all sides. 4 Pour cold water into 2-cup glass measure. Sprinkle with gelatin; let stand at least 5 minutes. Meanwhile in 1-1/2 to 2 quart bowl, beat egg yolks with 1 cup sugar 5 minutes or until thick and light colored. Stir in chocolate until smooth, scraping bowl with rubber spatula; set aside. 5 Add coffee and boiling water to softened gelatin; stir mixture into stiff chocolate mixture scraping bowl constantly, until smooth. Beat in 1-1/2 tsp vanilla and the rum. Transfer mixture to 4-quart bowl; place in large bowl of ice and cold water. Stir, scraping bottom and sides 2-3 minutes or until very cold but not thick. Remove from water temporarily; set aside. 6 In large bowl beat whites with salt until foamy. Gradually beat in remaining 1/2 cup sugar until soft peaks form. 7 Return bowl of chocolate mixture to ice water; stir 2-3 minutes or until mixture barely starts to thicken. Remove bowl from ice water. Fold half the mixture into whites, then fold into remaining mixture (do not overfold). 8 Pour gently from one bowl to another to insure thorough blending. 9 Refrigerate 8-10 hours or overnight. 10 To unmold: since most loaf pans flare, corners probably will not be lined with wax paper. With small, sharp knife loosen corners. Invert flat platter over loaf pan; invert pan over platter. Remove pan; gently peel way paper. 11 Whip creamwith confectioner's sugar and remaining 1 tsp vanilla to thick saucelike consistency. (If desired, whip about 1/2 cup of the heavy cream until stiff. Pipe on mousse to garnish.) Spoon generously over each slice of mousse. 12 Makes 10 servings.