Mousse au Chocolat Zacapa 23

The festive season is around the corner, and so is enjoyment and pampering. In order to have time for your loved ones and guests, this delicious chocolate mousse with Zacapa 23 Rum and Kumquats confit can be well made in advance and is easy to serve. Of course, you don't need an excuse to make it any time of the year – indulge yourself.

Crafted in Guatemala, Zacapa Rum is a work of art, and an expression of patience, richness, quality and master blending. Aged to perfection in the highlands of Quetzaltenango, Zacapa Rum develops its complex flavor and character 2,300 m above sea level in the mystical House Above the Clouds.

The recipe is kindly supported by Diageo, Switzerland. The brand Zacapa 23 rum and the bottle image are trademarks of Diageo Plc

 

Ingredients | Serves 4

Ingredients chocolate mousse

100 g Good quality chocolate with 70 % cocoa
30 g Butter
2 Egg yolks
2 Egg whites
2 Tbsp
 Sugar
40 cl Zacapa 23 rum
200 cl Full cream
1 pinch Salt

 

Ingredients Kumquat confit

8 Kumquats
4 Tbsp Sugar
100 cl Water
Preparation

Preparation chocolate mousse

  1. Separate the egg whites from the egg yolks, each into a bowl. Whisk the egg yolks with the sugar and rum until creamy.

  2. Break the chocolate into smaller pieces.

  3. Place a bowl on a saucepan over simmering hot water and melt the pieces of chocolate in it. Stir in between.

  4. Using a mixer, whip up the egg white with a pinch of salt until it peaks.

  5. Also, whip the cream with a mixer so that it gets airy – not too long.

  6. Remove the melted chocolate from the heat and let it cool for about 4 minutes. Then quickly lift the egg yolk cream under the chocolate mixture and fold in gently.

  7. Then, fold the whipped cream in portions under the chocolate mix, do not stir, otherwise, you lose the volume.
    And finally, do the same with the whipped egg whites.

  8. Fill the chocolate mousse into dessert glasses and chill for at least 2 hours.

Preparation Kumquats Confit
 
  1. Wash and quarter the kumquats and remove seeds.

  2. In a pan, dissolve the sugar in the water and add the kumquat quarters. Simmer on low heat and boil the liquid to a thick syrup. Set aside to cool.

    Serve | On the mousse in the glasses spoon some of the Kumquats Confit and one tablespoon of Zacapa 23 rum over the top.