5 February, 2022
Denny’s Rum Chocolate Mousse
Denny’s Rum Chocolate Mousse
Notes
BE SURE THE HEAVY WHIPPING CREAM, MIXING BOWL, AND BEATERS ARE VERY COLD TO START WITH!!!!! THIS IS CRITICAL FOR THIS RECIPE TO WORK. YOU CAN PLACE THE CREAM AND THE BEATERS IN THE FREEZER FOR 10-15 MINUTES AND PLACE ICE CUBES IN WATER IN THE MIXING BOWL TO SUFFICIENTLY CHILL EVERYTHING.
Ingredients
- ¼ cup of sugar
- 4 ea. tablespoons of rum
- ¼ pound of semi sweet chocolate chips
- 2 ea. to 4 ea. tablespoons of whipping cream
- 2 ea. stiffly beaten egg whites.
- 2 ea. cups of whipped cream (whipped heavy whipping cream (THE REAL STUFF)
Instructions
- Cook over very low heat until dissolved but not brown in color
- ¼ cup of sugar
- 4 ea. tablespoons of rum
- Melt in a double boiler
- ¼ pound of semi sweet chocolate chips
- When the chocolate is melted, stir in
- 2 ea. to 4 ea. tablespoons of whipping cream
- Add the syrup to the melted chocolate and stir until smooth. When the mixture is cooled to room temp., (do not chill), fold into it
- 2 ea. stiffly beaten egg whites.
- Fold this combination very gently into
- 2 ea. cups of whipped cream (whipped heavy whipping cream (THE REAL STUFF)
- BE SURE THE HEAVY WHIPPING, MIXING BOWL, BEATERS AND CREAM ARE VERY COLD TO START WITH!!!!!
- Chill in sherbet glasses at least 2 ea. hours before serving.
- Add a small dollop of plain whipped cream to the top of the chocolate mousse in the sherbet glass Add shavings of chocolate on top. (Using a potato peeler to shave a chocolate bar works.)
- Note: This dish stores very well, so don’t be afraid to make a double batch!
Category
Christmas
Desserts, Sweets
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