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Ingredients:
- 1 1/4 cups heavy cream
- 6 oz semisweet chocolate
- 1/2 tsp gelatin
- 2 Tbs butter
- 1.5 oz espresso
- 1Tbs rum
Instructions:
- 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 intot he chocolate mixture.
- Spoon Mousse into serving dishes, or glasses, chill.
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