Rum Chocolate Mousse

Let's Cook

1. Step 1.

   Stir together in a small saucepan over low heat until dissolved: ¼ cup sugar; ¼ cup dark rum

2. Step 2.

   Melt in a double boiler or a heatproof bowl set over a pan of barely simmering water: 4 ounces bittersweet chocolate (up to 64% cacao), chopped

3. Step 3.

   When the chocolate is melted, whisk in: 3 tablespoons heavy cream

4. Step 4.

   Gradually whisk the rum syrup into the chocolate until smooth. Let cool. Beat in a medium bowl until stiff but not dry: 2 egg whites; ⅛ teaspoon cream of tartar; ⅛ teaspoon salt

5. Step 5.

   Fold one-third of the egg whites into the chocolate, then fold in the remaining whites. Whip in a separate bowl until firm peaks form: 1 cup cold heavy cream

6. Step 6.

   Fold the whipped cream into the chocolate mixture. Divide among 6 glasses or cups and refrigerate for at least 2 hours before serving.