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Mexican Chocolate Mousse

Mexican.Chef's picture
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2477 Calories from Fat 1689

% Daily Value*

Total Fat 191 g294.3%

Saturated Fat 119 g594.9%

Trans Fat 0 g

Cholesterol 535.7 mg178.6%

Sodium 128.4 mg5.3%

Total Carbohydrates 141 g47.1%

Dietary Fiber 12.7 g50.8%

Sugars 122.9 g

Protein 11 g21.8%

Vitamin A 0% Vitamin C

Calcium 31.3% Iron 35.5%

*Based on a 2000 Calorie diet

Mexican Chocolate Mousse Recipe