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Rum Chocolate Mousse
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Recipe Information

  • 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
  • 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.
The recipe is from the 1964 Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Published by The Bobbs Merrill Co., Inc.

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