Chocolate Mousse Float

Adapted from Julia Child's Mastering the Art of French Cooking, Mousse Au Chocolat. Modified the recipe a bit. Second time trying this recipe, and I think it turned out far better than last time. Chocolate was rich, and the mousse was light and airy. I did have some trouble combining the ganache with the whipped egg whites. I folded the chocolate into the whites, instead of the whites into chocolate, which may have been the main error with my mousse. I have corrected myself in the instructions, so yours may well be better than mine.
I was at the Triton Bookstore and I felt compelled to buy Julia Child's Mastering the Art of French Cooking. Hundreds of recipes in there-- I don't know where to start. I'm very excited, and I can't wait to start making more delicious desserts and dishes! I will repeat the recipe here, while eating a red velvet cupcake from the OVT.

Mousse Au Chocolat
level: medium

• 2 oz rich, bittersweet chocolate (use quality chocolate, because you will definitely be able to taste the difference)
  
• 1 tbsp butter
• 3 eggs, separated
  
• 4 tbsp sugar, confectioner's
  
• 1 tsp strong coffee
  
• 1 tsp white rum
  
• pinch of salt
• 1/2 tsp vanilla extract

How

1. Melt chocolate and butter over simmering water with coffee and rum. After melted, let cool completely.
   
2. Beat yolks and 2 tbsp of sugar until double in size and pale in color. Then add extract and whisk over simmering water, until mixture becomes thicker. Then transfer to to ice and whisk until mixture cools and becomes like runny mayonnaise. Fold with cooled chocolate.
   
3. Making sure that whisk attachment is clean, whisk the whites until frothy, then add the remaining sugar and salt, whisking until stiff peaks form.
   
4. Mix 1/3 of egg whites into chocolate-yolk mixture. Combine thoroughly. Then fold the remaining mixture in. Scoop mousse into serving cups and refrigerate for at least 4 hours.