Return to Content

Lisa's Chocolate Mousse

Lisa’s Chocolate Mousse
0 votes, 0.00 avg. rating (0% score)
Print Friendly

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

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Thursday, September 25th, 2008

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111