Rum Chocolate Mousse Recipe

Name: Rum Chocolate Mousse
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 c. very cold milk; 1 envelope unflavored gelatin; 3/4 c. boiling milk; 6 Tbsp. dark rum or Grand Marnier; 1 egg; 1/4 c. sugar; 1 tsp. vanilla; pinch of salt; 1 (6 oz.) pkg. semi-sweet chocolate chips; 1 c. heavy cream; 2 ice cubes

Servings: persons

1/4 c. very cold milk
1 envelope unflavored gelatin
3/4 c. boiling milk
6 Tbsp. dark rum or Grand Marnier
1 egg
1/4 c. sugar
1 tsp. vanilla
pinch of salt
1 (6 oz.) pkg. semi-sweet chocolate chips
1 c. heavy cream
2 ice cubes

1
Place cold milk in food processor or blender.
2
Add gelatin. Process or blend to soften, about 30 seconds.
3
Add boiling milk. Blend another 30 seconds to a minute to dissolve gelatin.
4
Add remaining ingredients, except cream and ice cubes.
5
Blend or process until smooth.
6
Add cream and ice cubes.
7
Blend until ice cubes melt.
8
Pour into bowl or parfait glasses.
9
Chill.
10
Serve with whipping cream, if desired.
11
If you are doubling or tripling, do it in batches.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. very cold milk, 1 envelope unflavored gelatin, 3/4 c. boiling milk, 6 Tbsp. dark rum or Grand Marnier, and more.

Yes, Rum Chocolate Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rum Chocolate Mousse

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