Ingredients
1/4 cup sugar
4 tbsp rum
1/4 lb sweet chocolate
3 tbsp whipping cream
2 large egg whites, beaten
2 cup whipped cream
Directions
Directions: 1. Cook over low heat the sugar and rum until dissolved,
but not
brown.
2. In a double boiler, melt the sweet chocolate.
3. After the sweet chocolate is melted, stir in the 3 tablespoons of
whipping cream.
4. Add the syrup to the melted chocolate and stir until smooth.
5. When the mixture is cool, but not chilled, fold into the 2 beaten
egg whites. The egg whites need to be beaten stiffly.
6. Fold in everything very gently to the cups whipped cream.
7. Chill in sherbet glasses for 2-3 hours prior to serving.
Edee Deeden
Servings: 8 servings
Chocolate Rum Mousse Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chocolate; Dessert
The History of Recipes
Written recipes as an idea can be found back into history, at least as far back into recorded history as the ancient Egyptians, and possibly even further. In practice though, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to food historians is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During the time of the Romans a man called Apicius compiled a few documents describing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and afters, something we still use today. This early Roman chef informs us how the chefs of Roman times used a wide range of herbs and spices, including a few that will be familiar to modern cooks for example basil, mint and parsley. Later on, in the 15th century, the Crusaders brought back many spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new tastes prompted an increase in manuscripts on cooking, most of which are now in private collections. Over the next few hundred years, the wealthy families of the West competed with each other to serve up the most exotic meals, and as a consequence, chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes common in their social group. When we get to the 20th century, cooking books were in high demand, mostly due to more people being able to read, more spare time and having more money to spend. The arrival of TV brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Chocolate Rum Mousse recipe.
