Dessert Recipes - Chocolate Rum 'n' Conchiglietti Mousse

Ingredients

• 50 g/2 oz/1/2 cup conchiglietti

• 175 g/6 oz/1 1/2 cups plain (semi­sweet) chocolate

• 5 eggs, separated

• 5 ml/1 tsp instant coffee

• 30 ml/2 tbsp rum

• 300 ml/1 1/4 cups double (heavy) cream

• Grated chocolate

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Method:

1. Cook the pasta in boiling water for about 10 minutes until really tender. Drain, rinse with cold water and drain again.

2. Melt the chocolate in a bowl over a pan of hot water, or in the microwave. Cool slightly, then beat in the egg yolks.

3. Dissolve the coffee in the rum and stir into the chocolate. Whisk the egg whites until stiff and then the cream until peaking.

4. Fold the cream into the chocolate mixture with the pasta shapes. Finally, fold in the egg whites.

5. Turn into a serving dish. Chill until set, then decorate with grated chocolate.