Chocolate Rum Mousse Recipes

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CHOCOLATE-RUM MOUSSE



Chocolate-Rum Mousse image

Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen's latest appliances, the home blender. Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.

Provided by Amanda Hesser

Categories     quick, project, dessert

Time 6m

Yield Serves 8

Number Of Ingredients 11

1/4 cup cold whole milk
1 envelope unflavored gelatin
3/4 cup milk, heated to boiling
6 tablespoons dark rum
1 large egg
1/4 cup sugar
1/8 teaspoon salt
1 6-ounce package (1 cup) semisweet chocolate pieces
2 cups heavy cream
2 ice cubes
1 teaspoon vanilla

Steps:

  • Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin.
  • Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down.
  • When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth.
  • Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses and chill.
  • Add vanilla to the other cup of cream and whip until stiff. Top the mousse with whipped cream.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 30 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 18 grams, Sodium 85 milligrams, Sugar 21 grams, TransFat 0 grams

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