Mexican Chocolate Mousse With Burnt Rum – a delicious recipe with chocolate, milk, salt, white rum, chilled heavy whipping cream, almond cookie. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
2
Stir constantly until all sugar in chocolate is dissolved, about 13 minutes.
3
Add rum to chocolate; using long match, immediately ignite rum.
4
Carefully stir chocolate mixture with long spoon until flames subside.
5
Transfer chocolate to large bowl. Cool to room temperature.
6
Using electric mixer, beat 3 cups cream in large bowl until peaks form.
7
Working in 2 batches, fold whipped cream into chocolate mixture.
8
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.).
9
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.
976
kcal
Calories
94
g
Fat
24
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 5/8 ounce) box mexican chocolate, chopped, 1/2 cup whole milk, 3/4 teaspoon salt, 3/4 cup white rum, and more.
Yes, Mexican Chocolate Mousse With Burnt Rum falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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