Chocolate Mousse Recipe

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240 ml (1c) Heavy Cream

2 Egg Whites

60 g (4T) Granulated Sugar

60 ml (1/4c) Warm Water

40 g (1/3c) Cocoa Powder

25 ml (1 1/2T) Dark Rum

75 g (2.6 oz) Dark Chocolate

2 Egg Yolks

25 ml (1 1/2T) Corn Syrup

240 ml (1c) Heavy Cream

5 ml (1t) Vanilla Extract

20 g (2 T) Powdered Sugar

optional: Strawberries, raspberries, or blackberries for layering into finished dessert

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