chocolate and rum mousse


Ingredients

chocolate (semisweet) 50 gram
sweet cream 200 ml
powdered sugar 1 teaspoon
rum (40%) 1 tablespoon
chocolate rasps 1 handful

Preparation

  1. Break the chocolate into pieces, then melt the chocolate 'au bain marie' together with 100ml of the sweet cream.
  2. Leave to cool a bit, then add the rum, and carefully stir the cream with a wire-whisk.
  3. Whisk the remaining sweet cream with the powdered sugar until stiff.
  4. Carefully fold the chocolate mass in the cream, creating a stripe pattern.
  5. Fill the chocolate mousse into two cups and leave to cool.
    6. Serving suggestionServe sprinkled with chocolate rasps.
    Tip!Fill the chocolate mousse into glass cups, so the stripe pattern can be seen.
    6. Rating: 2.54/5 (24 votes)
    • Rating 2.54/5
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