Mexican Chocolate Mousse

Mexican Chocolate Mousse (Dulce de Chocolate)

6 to 6 1/2 ozs Mexican chocolate, coarsely chopped
1 1/2 cups whipping cream
3 Tbsp golden rum, if desired
3/4 tsp vanilla extract
Sliced almonds

Combine chocolate & 3 Tbsp cream in top of double boiler; heat over simmering water, stirring occasionally, until smooth
Gradually stir in rum; remove from water
Let st& at room temp to cool slightly, 15 min

Combine remaining cream & vanilla extract in chilled small mixer bowl; beat until stiff
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 hrs
Garnish with almonds

Topics: Deserts

 

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