Chocolate Rum Mousse Recipe - Cooking Index
1/4 cup | 49g / 1.7oz | Sugar |
4 tablespoons | 60ml | Rum |
1/4 lb | 113g / 4oz | Sweet chocolate |
3 tablespoons | 45ml | Whipping cream |
2 tablespoons | 30ml | Egg whites - beaten (large) |
2 cups | 474ml | Whipped cream |
1. Cook over low heat the sugar and rum until dissolved, but not brown.
2. In a double boiler, melt the sweet chocolate.
3. After the sweet chocolate is melted, stir in the 3 tablespoons of whipping cream.
4. Add the syrup to the melted chocolate and stir until smooth.
5. When the mixture is cool, but not chilled, fold into the 2 beaten egg whites. The egg whites need to be beaten stiffly.
6. Fold in everything very gently to the cups whipped cream.
7. Chill in sherbet glasses for 2-3 hours prior to serving.
Edee Deeden
Source:
Eagle Brand Recipe
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