This Bajan pudding which sometimes appears as Mousse Antillaise, is said to have been inspired by Trinidad's Pitch Lake, a seepage of natural asphalt. It makes an exceptionally good party dessert. The recipe can be successfully doubled.
Place the cocoa in the top of a double boiler over hot water. Dissolve the coffee in 1/2 cup boiling water. Add the sugar and stir until dissolved. Stir this mixture gradually into the cocoa and cook, stirring with a wooden spoon over low heat for 5 minutes. Beat in the egg yolks, one at a time, beating vigorously after each addition. Remove from the heat and stir in the rum. Add the salt to the egg whites and beat until they stand in stiff peaks on the beater when it is lifted from the bowl. Fold into the cocoa mixture gently but thoroughly. Pour into a 1-quart souffle' dish, or glass serving dish, and refrigerate overnight, or for several hours.
To serve, beat the cream until stiff and spread it over the mousse. The cream may be flavored and sweetened if liked, in which case add 1 TABLESPOON superfine sugar and 1 TABLESPOON dark rum.
["The Complete Book of Caribbean Cooking" page 377 under "Breads, Puddings and Desserts"]
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