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Mexican Chocolate Mousse With Burnt Rum

Mexican chocolate and white rum add up to more than your average chocolate mousse. Cook time includes chill time.

Ready In:
3hrs 30mins
Serves:
Units:

ingredients

  • 1 (18 5/8 ounce) box mexican chocolate, chopped
  • 12 cup whole milk
  • 34 teaspoon salt
  • 34 cup white rum
  • 4 cups chilled heavy whipping cream, divided
  • Garnish

  • cinnamon- almond cookie
  • chocolate shavings
  • filo pastry, triangles dusted with sugar

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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RECIPE MADE WITH LOVE BY

@Charmie777
Contributor
@Charmie777
Contributor
"Mexican chocolate and white rum add up to more than your average chocolate mousse. Cook time includes chill time."
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  1. Charmie777
    Mexican chocolate and white rum add up to more than your average chocolate mousse. Cook time includes chill time.
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