Rum Chocolate Mousse Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Serves/Makes:8 Ingredients 1/4 cup (60 ml) sugar 2 tbsp (30 ml) rum (can double this amount) 1/4 lb (.1 kg). semi-sweet or sweet chocolate 2 tbsp (30 ml) whipping cream 2 stiffly beaten egg whites 2 cups (475 ml) whipped cream Preparation Cook sugar and rum over very low heat until dissolved but not colored brown. Melt chocolate in double boiler. When chocolate is melted stir in 2 tbsp (30 ml) whipping cream. Add sugar and rum mixture and stir until smooth. When the mixture is cool but not chilled, fold in egg whites. Fold the combination very gently into 2 cups (475 ml) whipped cream. Chill in shervet glasses at least 2 hours before serving. Comments The recipe is from the 1964 Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Published by The Bobbs Merrill Co., Inc. Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.