Ingredients
5 squares (1oz each) semisweet chocolate
2 squares (1oz each) unsweetened chocolate
3 tablespoons strong coffee
6 eggs
3 egg yolks
1 cup sugar
3 tablespoons light rum
2 teaspoons vanilla extract
1 envelope unflavored gelatin
¼ cup water
2 cups heavy or whipping cream
Directions
In small saucepan combine chocolate and coffee. Heat over low heat until chocolate is melted; cool.
In large mixer bowl beat eggs and yolks on high speed 10 minutes. Add sugar and beat until shiny, 5 minutes. Add melted chocolate, rum and vanilla. Beat just until thoroughly blended.
In small saucepan combine gelatin and water. Let stand 1 minute, then set over low heat, stirring constantly, just until gelatin is completely dissolved. With mixer running beat gelatin into chocolate mixture.
In another large bowl beat cream until soft peaks form. Reserve 1 ½ cups for garnish. Fold remaining into chocolate mixture. Pour into two 4-cup serving bowls. Garmish with rosettes of reserved whipped cream. Cover and chill thoroughly, at least 4 hours. (Can be prepared ahead. Cover and freeze up to 3 weeks)
Makes sixteen ½-cup servings