Chocolate Mousse with Port Wine and Berries
- For the mousse
- 150 grams
- 40 grams
- 2 centiliters
- 125 milliliters
For the mousse: chop chocolate coarsely and melt over hot water bath. Remove from heat. Separate eggs. Beat egg whites with sugar until stiff. Whisk egg yolks with rum over hot water bath until creamy and sugar has dissolved. Beat heavy cream until stiff. Add chocolate to egg yolk mixture and whisk well in cold water bath until cooled. Fold in whipped cream and mix. Fold in egg whites. Place mousse into a bowl and refrigerate for 3 hours.
For the berries: rinse and clean currants. Caramelize brown sugar in a saucepan and add lemon juice and port wine. Reduce by half (simmer for about 10 minutes). Add currants, mix well and remove from heat. Cool.
Place port wine currants onto plates and top with mousse. Garnish with shaved chocolate and mint, dust with powdered sugar and serve.