Recipes from Mexico :: Mexican Desserts
6 to 6 1/2 oz. Mexican chocolate, coarsely chopped 1 1/2 (one and one-half) c. whipping cream 3 Tbsp. golden rum, if desired 3/4 tsp. vanilla extract Sliced almonds Combine chocolate and 3 Tbsp. 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 mins. 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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