Milk Chocolate Rum Mousse

Milk Chocolate Rum Mousse

¼ cup of Rum

¼ cup of Sugar

1 ½ cups of Chocolate Chips (dark or milk chocolate)

2 cups plus 2 tablespoons Whipping Cream

3 egg whites from medium sized eggs

In a small saucepan, mix the sugar and the rum until the sugar has dissolved. In another saucepan, heat the chocolate chips and stir in 2 tablespoons of whipping cream. Do not let it burn. To do this, I filled a pan with water and then set the sauce pan in it and melted the chocolate with the heat from the boiling water. OR, if you have a double boiler, use that. I do not. Stir until smooth.

Remove the chocolate from heat and stir in the dissolved sugar/rum mixture. Set aside to cool. Once it is cool, whip the egg whites until they are stiff. I prefer to use my hand mixer or my KitchenAid.

Once the chocolate mixture has cooled, mix it in with the stiff egg whites. In another bowl, whip the two cups of cream. When whipped, stir into the chocolate/egg whites mixture.

Place into serving dishes and then let them set in the fridge for at least 2 hours. Eat within 24 hours. Yum!

2 Responses »

  1. Pingback: Milk Chocolate Rum Mousse — The Burb Blog | TheMann00

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