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Chocolate Mocha Mousse

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


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