This phenomenally deep, rich chocolate dessert is pure sin and surprisingly quick to do.
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RUM CHOCOLATE MOUSSE Serves 8
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This phenomenally deep, rich dessert is pure sin and surprisingly quick to do.

INGREDIENTS
2 cups whipped cream
3 tbsp whipping cream
1/4 lb sweet chocolate
3 tbsp rum
¼ cup sugar
2 egg whites

PREPARATION
On low heat dissolve the sugar in the 3 tablespoons rum but don’t allow it to start browning. Remove from heat and set aside.

In a double boiler, melt down the chocolate.

Remove from heat and after a couple of minutes, stir in the 3 tablespoons whipping cream.

Add in the sugar-rum syrup and stir in till smooth.

Beat the egg whites in a dry bowl till standing in stiff peaks. When the choclate mixture has cooled gently fold in the whites.

Now gently fold in the whipped cream and pout the mixture into individual champagne saucers.

Let chill for at least 2 hours before serving. Mmmmm…

desserts

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