MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM
Mexican chocolate and white rum add up to more than your average chocolate mousse. Cook time includes chill time.
Provided by Charmie777
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
- Stir constantly until all sugar in chocolate is dissolved, about 13 minutes.
- Add rum to chocolate; using long match, immediately ignite rum.
- Carefully stir chocolate mixture with long spoon until flames subside.
- Transfer chocolate to large bowl. Cool to room temperature.
- Using electric mixer, beat 3 cups cream in large bowl until peaks form.
- Working in 2 batches, fold whipped cream into chocolate mixture.
- Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.).
- Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies, chocolate shavings, or filo triangles.
Nutrition Facts : Calories 499.1, Fat 36.5, SaturatedFat 22.2, Cholesterol 109.7, Sodium 181, Carbohydrate 36.7, Fiber 1.8, Sugar 31.1, Protein 3.5
MEXICAN CHOCOLATE MOUSSE
I am a fan of chocolate mousse and especially like the kind made in Mexican restaurants. I created this recipe because I wanted a mousse that didn't contain eggs or alcohol. I hope you enjoy it as much as my family does.
Provided by TheHeavenlyHeatherly
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
- 2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
- 3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.
Nutrition Facts : Calories 431.1, Fat 45.2, SaturatedFat 28.1, Cholesterol 167.3, Sodium 641.6, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 3.5
AMARETTO CHOCOLATE MOUSSE
YUMMY! Great dessert for a romantic evening with just the two of you. Need I say more? From Southern Living, Feb. 1986. Cook time includes chill time.
Provided by JenSmith
Categories Dessert
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine watr and 2 TB sugar in a small heavy saucepan; bring to a boil, and stir until sugar dissolves. Remove from heat, add chocolate, and cover. Let mixture stand 5 mintues or until chocolate melts. Cool.
- Beat egg whites (at room temperature) until foamy. Add cream of tartar and 2 tB sugar, 1 TB at a time, beating until stiff peaks form. Set aside.
- Add egg yolks to chocolate mixture; beat until smooth. Stir in Amaretto. Fold abotu 1/4 of the egg white mixture into chocolate mixture; fold chocolate mixture into remaining egg white mixture. Spoon mousse into 2 dessert dishes and chill. To serve, garnish each serving with an almond slice, if desired.
Nutrition Facts : Calories 312.8, Fat 19.8, SaturatedFat 10.7, Cholesterol 211.5, Sodium 77.2, Carbohydrate 34, Fiber 4.7, Sugar 25.6, Protein 9.9
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