Mexican Chocolate Mousse With Burnt Rum

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 (18 5/8 ounce) box mexican chocolate, chopped
• 1/2 cup whole milk
• 3/4 teaspoon salt
• 3/4 cup rum
• 4 cups chilled heavy whipping cream, divided
• cinnamon- almond cookie
• chocolate shavings
• filo pastry, triangles dusted with sugar

Recipe

• 1 stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
• 2 stir constantly until all sugar in chocolate is dissolved, about 13 minutes.
• 3 add rum to chocolate; using long match, immediately ignite rum.
• 4 carefully stir chocolate mixture with long spoon until flames subside.
• 5 transfer chocolate to large bowl. cool to room temperature.
• 6 using electric mixer, beat 3 cups cream in large bowl until peaks form.
• 7 working in 2 batches, fold whipped cream into chocolate mixture.
• 8 divide chocolate mousse among 12 glasses, about 3/4 cup for each. chill mousse until set, at least 3 hours. (can be made 1 day ahead. cover and chill.).
• 9 beat remaining 1 cup cream until peaks form. place dollop of whipped cream atop mousse in each glass. serve mousse with cinnamon-almond cookies, chocolate shavings, or filo triangles.