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Mexican Chocolate Mousse

Mexican.Chef's picture
Ingredients
  Mexican chocolate 6 1⁄2 Ounce, coarsely chopped
  Whipping cream 375 Milliliter (1 1/2 Cups)
  Rum 45 Milliliter (3 Tablespoons)
  Vanilla 3⁄4 Teaspoon (4 Milliliter)
  Sliced almonds 1 Tablespoon, sliced
Directions

1. Combine chocolate and 3 tablespoons (45 mL) cream in top of double boiler; heat over simmering water, stirring occasionally, until smooth. Gradually stir in rum; remove from water. Let stand at room temperature to cool slightly, 15 minutes.
2. Combine remaining cream and vanilla in chilled small mixer bowl; beat until stiff.
3. Gently fold whipped cream into cooled chocolate mixture until uniform in color. Spoon mousse into 4 individual dessert dishes; refrigerate until firm, 2 to 3 hours. Garnish with almonds.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Restriction: 
Vegetarian

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