Rum Chocolate Mousse
Rum Chocolate Mousse is an moderately easy dinner. Made with 1/4 c. very cold milk, 1 envelope unflavored gelatin, 3/4 c. boiling milk, 6 tbsp. dark rum or grand marnier and 1 egg, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Place cold milk in food processor or blender.
Add gelatin. Process or blend to soften, about 30 seconds.
Add boiling milk. Blend another 30 seconds to a minute to dissolve gelatin.
Add remaining ingredients, except cream and ice cubes.
Blend or process until smooth.
Add cream and ice cubes.
Blend until ice cubes melt.
Pour into bowl or parfait glasses.
Chill.
Serve with whipping cream, if desired.
If you are doubling or tripling, do it in batches.
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