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mexican Chocolate Mousse (dulce De Chocolate) 6 To 6 1/2 Ounces Mexican Chocolate, Coarsely Chopped
1 1/2 Cups Whipping Cream
3 Tablespoons Golden Rum, If Desired
3/4 Teaspoon Vanilla Extract
sliced Almonds combine Chocolate And 3 Tablespoons 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. combine Remaining Cream And 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 Hours. Garnish With Almonds. |
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