Here’s how to prepare “Chocolate Mousse”

Ingredients:

1-½ cups whipping cream
3/4 cup cocoa powder +
1 cup cream
¼ cup unsalted butter
1/3 cup strong coffee
2 pcs. eggyolks
2 eggwhites
1 cup sweetener/aspartame

rum
3/4 tbsp. unflavored gelatin melted in
2 tbsps. cold water
For the pie crust:
1-1/3 cups Japanese breadcrumbs
¼ cup sweetener/aspartame
¼ cup cocoa
1/3 cup unsalted butter, melted

Directions:

*Melt gelatin in cold water and heat to clarify.

*In chilled, small mixer bowl, beat cream at high speed until stiff peaks form.

*Add 2 teaspoons of aspartame. Refrigerate.

*Mix cocoa powder and cream with butter and coffee over low fire.

*Add the gelatin.

*Transfer the chocolate mixture to a large bowl.

*In a small bowl, mix eggs yolks and rum.

*Gradually whisk eggyolk mixture into chocolate mixture.

*Add aspartame or sweetener.

*Fold 1/3 of the whipped cream.

*In a small mixer bowl, beat eggwhites at high speed until soft peaks form.

*Slowly add the aspartame (sweetener), beating constantly until stiff but not dry peak form.

*Fold whites thoroughly into chocolate mixture.

*Pour into pie crust and chill for 6 hours before serving.

*Top with cream, chill another hour and serve.

*To prepare the pie crust:
Place rack in center of the oven and preheated to 375ºF. Butter bottom and side of a 9″-pie plate. In a medium bowl, mix crumbs, butter, cocoa and a aspartame (sweetener). With the black of a spoon, press mixture lightly and evenly on bottom and side of the pie plate. Refrigerate for 10 minutes, then bake for 5 minutes. Cool on wire rack. Refrigerate until cold before filling.