Chocolate Mousse With Rum Recipes

CHOCOLATE-RUM MOUSSE

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.

CHOCOLATE RUM MOUSSE

Steps:

• Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved.
• Set aside.
• Melt the chocolate in a saucepan set over hot water.
• Stir in the rum mixture and 2 tablespoons heavy cream until smooth.
• Beat the remaining cream until light and fluffy and fold into the chocolate mixture.
• Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses.
• Chill at least 2 hours before serving.

CHOCOLATE MOUSSE

Steps:

• Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
• In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
• Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
• In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
• Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
• (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

CHOCOLATE MOUSSE WITH RUM

Steps:

• Melt the chocolate with the water in a bowl set over a pan of simmering water, stirring occasionally, taking care not to allow the bowl to touch the water. Heat, stirring, until the all the chocolate is melted.
• Remove the pan from the heat and whisk in the rum or liqueur together with the butter pieces, until smooth and creamy.
• In a separate bowl, whisk the egg yolks until thick and creamy and then beat into the melted chocolate.
• In a separate bowl, whip the double cream until the whisk leaves a trail on the surface of the cream when the whisk is lifted up. Stir a spoonful of the whipped cream into the chocolate mixture, then fold the chocolate mixture back into the remaining cream.
• In a separate bowl, whisk the egg whites until frothy, add the cream of tartar and whisk until soft peaks form when the whisk is removed from the bowl. Be careful not to over-whisk the egg whites.
• Fold a quarter of the egg whites gently into the chocolate mixture with a metal spoon, then gently fold in the remaining egg whites.
• Pour the mixture into a large glass bowl, or into eight individual serving bowls and chill in the fridge for one hour, or until set.
• Dust the chocolate mousse with grated chocolate and serve.

CHOCOLATE RUM MOUSSE PIE

Steps:

• In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
• In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
• In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.

CHOCOLATE MOUSSE

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM

Steps:

• Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate; using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside. Transfer chocolate to large bowl. Cool to room temperature.
• Using electric mixer, beat 3 cups cream in large bowl until peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.
• Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
• Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies.
• *Mexican chocolate is available at some supermarkets and at Latin markets.

CHOCOLATE MOUSSE I

Steps:

• Melt the chocolate slowly in a double boiler over simmering water. Remove from heat and beat egg yolks into chocolate with electric mixer.
• Beat in rum, orange liqueur, or vanilla extract, if desired. In a separate bowl, beat egg whites to medium-stiff peaks. Stir a large spoonful of egg whites into the chocolate mixture to loosen. Then gently fold the remaining egg whites into the chocolate. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours. Will keep up to four days in refrigerator.