Added by marcedvr | Wed 24 Jun 2009 @ 19:33
this recipe is different because chococate mouse after baking in exterior is baked and inside is soft all the kids love that...
300 g chocolate (70 % cacao) melted
220 g brown sugar
150 g melted unsalted butter
2 tsp vanila
1 shot rum
200 g whipcream
Preheat oven at 180\'C.
Melt chocolate at bain marie.
Use food processor to mixed 2 eggs with 4 yolks egg, until is triple size.
Add rum, vanila and mixed. Now you can add chocolate melted, slowly, little and little, then when you are finish to mixed chocolate add unsalted butter melted. Continuous to mixed, slowly.
Beat 4 whites egg and when is foam add slowly at cream.
Put the cream in to small baking tray and let on oven for aboute 20 minutes.(baking tray must to grease with butter or add baking paper).
Serve with vanila ice cream and whip cream.
Note: the cream is growing and then lower, because we want to be soft inside.