Chocolate-Rum Mousse

Ingredients for Chocolate-Rum Mousse

Instructions for Chocolate-Rum Mousse

To prepare the Chocolate-Rum Mousse recipe, please follow these instructions:

Got the chocolate in a heat-proof Bowl. Fill a pot halfway with water and bring it to a boil. Take it from the heat and set the bowl over saucepan, without letting it come into contact with water. Stir until the chocolate is melted, sometimes. Leave to cool.

Beat eggs and sugar in a small bowl with electric beater about 5 minutes, until the mixture is thick, pale yellow and mellow.

Came the mixture into a large bowl and toss the melted chocolate and rum in, stir, let it cool, and then turn the cream skimmed in so that it accurately is mixed.

Advantage mousse in 4 molds or dessert glass (2 ½ dl) and set it in the refrigerator 2 hours, or until it is set.

Tips:
Use pasturiserede eggs if you are afraid of salmonella (mousse will be softer in consistency ... If you choose to use alm. eggs must dessert eaten same day! konsisten also becomes more "mousset" ... hehe It is also seriously LARGE portions! so an idea will be distributing it in the shape that is appropriate for such a dessert.