| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Chocolate |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 2 |
tb |
To 4 tb rum |
|
|
Melt in double boiler: |
| 1/4 |
lb |
Semi-sweet or sweet chocolate |
|
2 |
stiffly beaten egg whites |
INSTRUCTIONS
Rum Chocolate Mousse
Cook over very low heat until dissolved but not colored brown:
Add the syrup to the melted chocolate and stir until smooth. When the
mixture is cool but not chilled, fold into it:
and then fold this combination very gently into:
2 c whipped cream
Chill in sherbet glasses at least 2 hours before serving. 8-10 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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