Smooth Chocolate Rum Mousse
Smooth Chocolate Rum Mousse recipe
Yield
8 servingsPrep
10 minCook
5 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| 4 | tablespoons |
rum
|
|
| ¼ | pound |
chocolate (sweet)
|
* |
| 3 | tablespoons |
heavy whipping cream
|
|
| 2 | large |
egg whites
beaten |
*
|
| 2 | cups |
whipped cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 6E+1 | ml |
rum
|
|
| 113.4 | g |
chocolate (sweet)
|
* |
| 45 | ml |
heavy whipping cream
|
|
| 2 | each |
egg whites
beaten |
*
|
| 473 | ml |
whipped cream
|
|
Directions
Cook over low heat the sugar and rum until dissolved, but not brown.
In a double boiler, melt the sweet chocolate.
After the sweet chocolate is melted, stir in the 3 tablespoons of whipping cream.
Add the syrup to the melted chocolate and stir until smooth.
When the mixture is cool, but not chilled, fold into the 2 beaten egg whites.
The egg whites need to be beaten stiffly.
Fold in everything very gently to the cups whipped cream.
Chill in sherbet glasses for 2 to 3 hours prior to serving.
