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

1. Combine chocolate and 3 tablespoons cream in top of double boiler; heat over simmering water, stirring occasionally, until smooth.
2. Gradually stir in rum; remove from water. Let stand at room temperature to cool slightly, 15 minutes.
3. Combine remaining cream and vanilla extract in chilled small mixer bowl; beat until stiff.
4. Gently fold whipped cream into cooled chocolate mixture until uniform in color.
5. Spoon mousse into 4 individual dessert dishes; refrigerate until firm, 2 to 3 hours.
6. Garnish with almonds.