Al-Ahram Weekly Online   21 - 27 October 2010
Issue No. 1020
Published in Cairo by AL-AHRAM established in 1875

Sufra Dayma:

Chocolate Mousse and Rum-Soaked Macaroons

By Moushira Abdel-Malek

Serves 6-8


200 gms high quality sugarless cooking chocolate (chopped)

200 gms good quality sweet milk chocolate (chopped)

1/2 cup brown sugar (fine granules)

200 gms macaroons (crushed coarsely)

6 eggs (yolks and whites separated)

Vanilla extract

175 mls rum (or) unsweetened grape juice

50 gms butter


In a heat-proof glass cooking pan, add chocolate pieces and butter. Stir over low heat until chocolate is melted. In a bowl, add egg yolks and sugar. Add a few drops of vanilla and beat well until sugar dissolves. In another bowl, add egg whites. Beat until they form peaks. Add egg yolks and sugar mixture to chocolate when only warm. Mix well. Then add egg whites folding them in chocolate mixture, over a pan of boiling water (do not allow glass pan base to touch boiling water underneath). Stir gently folding in egg whites. Remove from heat when mixture is about to be brought to the boil. In a serving bowl, add crushed macaroons. Pour rum or juice over. When chocolate mixture cools off, pour it over rum-soaked macaroons. Refrigerate to chill, then serve.

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