Southwestern Recipes
Mexican Chocolate Mousse (Dulce de Chocolate)
Ingredients
- 6 to 6 1/2 ounces Mexican chocolate, coarsely chopped
- 1 1/2 cups whipping cream
- 3 tablespoons golden rum, if desired
- 3/4 teaspoon vanilla extract
- Sliced almonds
Instructions
- Combine chocolate and 3 tablespoons cream in top of double boiler; heat over simmering water, stirring occasionally, until smooth.
- Gradually stir in rum; remove from water. Let stand at room temperature to cool slightly, 15 minutes.
- Combine remaining cream and vanilla extract in chilled small mixer bowl; beat until stiff.
- Gently fold whipped cream into cooled chocolate mixture until uniform in color.
- Spoon mousse into 4 individual dessert dishes; refrigerate until firm, 2 to 3 hours.
- Garnish with almonds.