Mexican Chocolate Mousse
|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|
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.