Southwestern Recipes
Dessert Recipes
Mexican Chocolate Mousse (Dulce de Chocolate)
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
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.
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© Copyright 1999-2009 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.