Chocolate mousse (great chefs)

Yield: 4 Servings

Measure Ingredient
6 ounces Chocolate, semi-sweet
1 cup Cream
2 tablespoons Rum
Sugar, confectioner's

Melt the chocolate carefully into the cream. Bring the mixture to a boil.

Cool for at least an hour and whip until stiff. Refrigerate overnight.

Add rum and pipe into serving glasses. Dust with sugar and chocolate shavings and serve.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans

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