| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco4 | 1 | servings | |
INGREDIENTS
| 1/3 | c | Granulated sugar |
| 4 | tb | Light rum |
| 1/2 | lb | Semisweet chocolate; chopped |
| 5 | tb | Heavy whipping cream |
| 4 | Egg whites | |
| 3 | c | Whipped cream |
INSTRUCTIONS
1. Over low heat melt sugar in light rum. 2. In double boiler melt semi-sweet chocolate 3. After chocolate is melted, stir in heavy whipping cream. 4. Add sugar/rum mixture to chocolate/whipping cream mixture. Let it cool to room temperature. 5. Beat egg whites until they are stiff. Fold the egg white into the mixture in step 4. Stir whipped cream (cool whip) into the mixture. 6. (Optional) I like to add more rum at this point to give it a bit of a kick. Add to taste but know that the rum will taste stronger after it sits for a while in the mousse. 7. Let the mousse chill for at least 2 hours before serving. ENJOY!!!!! Recipe by: SOLOHIKER@aol.com Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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