Lisa’s Chocolate Mousse
From Best Recipes from New England Inns
Puddings and Custards Recipes
Yield: Serves 6-8
"This recipe was sent to us by our daughter Lisa, from California. It is so easy and foolproof and causes even our most diet-conscious guests to indulge." --Greenhurst Inn, Bethel, Vermont
- 16 ounces whipping cream
- 8 ounces semi-sweet chocolate
- 3 tablespoons rum
Whip cream until firm. Place in a cool area but do not refrigerate. (Refrigerating the whipped cream may cause the chocolate to harden into tiny pieces when folded into the cream. If this happens do not despair. The mousse still looks pretty and tastes delicious.)
Melt chocolate in a double boiler or in a bowl in your microwave oven. Allow to cool. Fold cooled chocolate into whipped cream, add rum, pile into pretty glasses and chill.
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