Lisa's Chocolate Mousse
Yield: Serves 6-8
- 16 ounces whipping cream
- 8 ounces semi-sweet chocolate
- 3 tablespoons rum
Instructions: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.