Chocolate Mousse with Rum Whipped Cream

Chocolate Mousse with Rum Whipped Cream

This Chocolate Mousse with Rum Whipped Cream makes it easy to prepare pretty, individual desserts.

Chocolate Mousse with Rum Whipped Cream
Serves 12
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Ingredients
  1. 3 cups heavy whipping cream
  2. 6 ounces bittersweet chocolate, chopped
  3. 1 (1/4-ounce) envelope unflavored gelatin
  4. 2 tablespoons cold water
  5. Rum Whipped Cream, recipe follows
  6. Garnish: chocolate shavings, fresh mint
Instructions
  1. In a small saucepan, combine cream and chocolate. Cook over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth.
  2. In a small bowl, dissolve gelatin in 2 tablespoons cold water; let stand until softened, about 5 minutes. In a medium bowl, combine hot cream mixture and gelatin, whisking until smooth. Cover with plastic wrap, pressing wrap over top of mousse to prevent a skin from forming. Refrigerate at least 8 hours or up to 3 days.
  3. Beat mousse at medium-high speed with an electric mixer until stiff peaks form, 5 to 6 minutes. Spoon about 3 tablespoons mousse into individual serving glasses; top with Rum Whipped Cream. Garnish with chocolate and mint, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Rum Whipped Cream
Serves 12
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Ingredients
  1. 1½ cups heavy whipping cream
  2. ¼ cup confectioners’ sugar
  3. 1½ teaspoons rum
Instructions
  1. In a large bowl, add heavy cream; beat at high speed with an electric mixer until soft peaks form. Stir in sugar and rum, and beat at low speed until combined; increase speed to high, and beat until stiff peaks form. Serve immediately.
Louisiana Cookin https://www.louisianacookin.com/
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2 COMMENTS

  1. I’m making this right now, and I’m not happy with the taste, I’m adding sugar to the pan as it’s not at all flavorful, I’m checking this site because I’m using the recipe from the magazine. I’m thinking there might be an error to your ingredients….

    • I’m sorry to hear you don’t like the flavor. We retested it as-written in our Test Kitchen, and that was how they intended it (and they intended it to be served with the sweetened whipped cream). I would suggest double-checking the amount and kind of chocolate you are using (we used 6 ounces of Ghirardelli). Adding 1/4 cup of confectioners’ sugar during the whipping process will certainly sweeten it up. Thanks for letting us know! – Daniel Schumacher, Editor

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