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Saturday, 21 February 2009 10:08 |
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Ingredients:
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1 1/4 cups heavy cream
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6 oz semisweet chocolate
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1/2 tsp gelatin
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2 Tbs butter
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1.5 oz espresso
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1Tbs rum
Instructions:
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Melt butter, espresso, rum and chocolate in a double boiler.
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Allow to cool to just above body temperature.
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Mix 1/4 cup cream with gelatin and let set to bloom for 10 minutes.
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Stir the cream and gelatin mixture into the melted chocolate.
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Whip the remaining 1 cup of heavy cream until stiff peaks form.
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Fold the heavy cream into the chocolate mixture.
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Spoon Mousse into serving dishes, or glasses, chill.
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