Chocolate Mousse

Classic French Style
8 ounces bittersweet or semisweet chocolate, chopped
1/4C unsalted butter, cut into small pieces
3 tablespoons water
3 tablespoons rum
5 large eggs, separated, at room temperature
1/2 teaspoon cream of tartar

1. In a heavy saucepan, combine the chocolate, butter, and water. Stir occasionally while over low heat until chocolate melted and smooth. Stir in the rum. Remove from heat and let cool for ~2 minutes.

2. When chocolate feels comfortably hot to the touch, add the yolks all at once and stir quickly-you don’t want scrambled eggs in your mousse.

3. In a separate bowl, beat the egg whites until frothy. Add cream of tartar and continue beating until soft peaks form and hold their shape.

4. Using a flat spatula fold one-half of the beaten egg whites into the chocolate mixture. Then fold that chocolate-egg mixture into the remainder of the egg whites gently folding in until no streaks are visible.

5. Carefully, so as not to deflate the mousse, transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. If using for filling in a cake, you can refrigerate it in the same both you mixed it in.

Serving: Bring to room temperature (~5 minutes) before serving.

When using as a cake filling. Let cake layers cool completely. Put the first layer on your serving plate, top with the chocolate mousse. Gently place the 2nd layer of the cake on top of the mousse. Press on top layer only enough so it sets. DO NOT smash the chocolate mousse. You worked very hard to get those egg whites fluffy, don't crush them. You can now pour your ganache over the cake letting it run down the sides. Use a butter knife to smooth the ganache over and along the sides. Let stand at least 15minutes before serving.

You may refrigerate this cake before serving but be sure to wrap it so it in plastic or foil (be sure to recycle afterward) doesn't dry out.