Mexican Chocolate Mousse with Burnt Rum
Ingredients
- 1 x 18.6-ounce box Mexican chocolate <ref>Mexican chocolate is available at some supermarkets and at Latin markets.</ref>, chopped
- ½ cup whole milk
- ¾ teaspoon salt
- ¾ cup white rum
- 4 cups chilled heavy cream|heavy whipping cream, divided
- cinnamon-almond cookies
- Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
- Stir constantly until all granulated sugar|sugar in chocolate is dissolved, about 13 minutes.
- Add rum to chocolate; using long match, immediately ignite rum.
- Carefully stir chocolate mixture with long spoon until flames subside.
- Transfer chocolate to large bowl.
- Cool to room temperature.
- Using electric mixer, beat 3 cups cream in large bowl until peaks form.
- Working in 2 batches, fold whipped cream into chocolate mixture.
- Divide chocolate mousse among 12 glasses, about ¾ cup for each.
- Chill mousse until set, at least 3 hours (can be made 1 day ahead).
- Cover and chill.
- Beat remaining 1 cup cream until peaks form.
- Place dollop of whipped cream atop mousse in each glass.
- Serve mousse with cinnamon-almond cookies.
This article uses material from the "Mexican Chocolate Mousse with Burnt Rum" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
