Mexican Chocolate Mousse With Burnt Rum

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READY IN: 3hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 5/8 ounce) box mexican chocolate, chopped
  • 12
    cup whole milk
  • 34
    teaspoon salt
  • 34
  • 4
    cups chilled heavy whipping cream, divided
  • Garnish
  • cinnamon- almond cookie
  • chocolate shavings
  • filo pastry, triangles dusted with sugar
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DIRECTIONS

  • Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
  • Stir constantly until all 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 3/4 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, chocolate shavings, or filo triangles.
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