Rum Chocolate Mousse

1. 1

   Cook the sugar in the rum over a very low heat until it's dissolved.

2. 2

   Melt the chocolate in a double boiler.

3. 3

   Then stir in 2 tablespoons of cream.

4. 4

   Add rum syrup and stir until smooth.

5. 5

   When cooled, fold in the egg whites.

6. 6

   Whip the 2 cups cream and fold it gently into the chocolate mixture.

7. 7

   Chill in 8 to 10 glasses at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.