Ragged Rock Chocolate Rum Mousse Cake. A great flavor combo!

Sweetness In The Belly Burnt Rum Mexican Chocolate Mousse

Dark chocolate scratch cake topped with a silky smooth chocolate mousse and dollops of freshly whipped cream. Ragged Rock Chocolate Rum Mousse Cake. Originally published Jan 2008. This recipe was inspired some years back when I was making rum truffles. I was thinking about other chocolate recipes that could be combined with rum.

Boozy chocolademousse met rum Miljuschka

Melt heavy cream and chocolate chips until sooth and combined. Cool to room temperature (about 15 minutes). Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold the whipped cream into the melted chocolate. Transfer into individual serving dishes (if desired) and chill.

Ragged Rock Chocolate Rum Mousse Cake. A great flavor combo!

Fold a large spoonful of the whites into the chocolate mixture using a metal spoon or balloon whisk. Once combined, carefully fold the remaining whites through in 3 batches, trying not to knock out any air from the mixture. Gently divide the mixture between ramekins, then chill for 2-3 hours or overnight until set.

Chocolate rumandraisin mousse cake recipe Recipe Better Homes and

Melt the chocolate in a bain marie, or in bowl over a pan of hot water. Crack and separate the eggs carefully. Whip the whites until they stand as proud peaks. Stir the cream and rum into the melted chocolate, and remove from the heat. Beat the egg yolks into the chocolate mixture, then fold the eggs whites in.

Mexican Chocolate Mousse with Burnt Rum recipe

To me, a mousse should be silky smooth and have a lovely mouth feel, which is why it is important to use good quality chocolate. A dark chocolate is my ideal preference to ensure a rich taste. This recipe is all about richness: dark chocolate, freshly brewed espresso and dark rum.

Eggless dark chocolate mousse with rum Kitchen Mai

Yield: 6servings. Procedure. Add enough water to a large saucepan to come 1 inch up the side. Bring to a simmer over medium heat. Please the chocolate, salt, coffee, rum, and butter in a large mixing bowl and set over the simmering water. Don't get water in melting chocolate or it'll seize up. Stir occasionally until almost completely melted.

Chocolate Bomb With Chocolate Rum Mousse Dolly’s Kettle

Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed.

ChocolateRum Mousse Recipe NYT Cooking

Break up or chop chocolate into small pieces and set aside with butter. Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until the mixture is thick, foamy, and hot to the touch (145 to 150 degrees F (63 to 65 degrees C)).

Keto Mini Mexican Chocolate Mousse w/ Rum

2 egg whites, stiffly beaten. Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved. Set aside. Melt the chocolate in a saucepan set over hot water. Stir in the rum mixture and 2 tablespoons heavy cream until smooth. Beat the remaining cream until light and fluffy and fold into the.

chocolate mousse rum cake Gail's Goodies

170g dark chocolate buttons 170g salted butter 4 eggs 150g caster sugar 4tbs dark rum Pinch of salt Thickened cream and cacao to serve. Method Mix the coffee with 2tbs hot water and stir through until you have a thick paste. Bring a pot of water to a simmer and add the chocolate, butter and coffee to a heatproof bowl and place over the pot.

Chocolate Rum Mousse Chocolate lover desserts

Turn the control to high speed and add the chocolate chips. Blend until smooth. Add 1 cup cream and the ice cubes. Continue blending until the ice is liquefied. Pour into ramekins or parfait or wine glasses and chill. Add the vanilla to the remaining cup of cream and whip until stiff. Top the mousse with the whipped cream.

Chocolate Rum Mousse theCrackerboxKitchen

8-10 Servings. Cook over very low heat until dissolved, but not brown, to make a syrup: ¼ cup sugar. 2-4 TBS rum. Melt 4 ounces semi-sweet or sweet chocolate in a double boiler. When the chocolate is melted. stir in 2-3 TBS whipping cream. add the syrup to the melted chocolate and stir until smooth. When the mixture is cool but not chilled.

Mousse de Chocolate&Rum

Instructions. In a small saucepan, combine cream and chocolate. Cook over medium-low heat, stirring frequently, until chocolate is melted and mixture is smooth. In a small bowl, dissolve gelatin in 2 tablespoons cold water; let stand until softened, about 5 minutes. In a medium bowl, combine hot cream mixture and gelatin, whisking until smooth.

Chocolate Rum Mousse Pie Recipe Allrecipes

Instructions. In a medium bowl add the cream cheese and whisk until there are no lumps. Add the cream, powdered sweetener, cocoa powder and heavy cream. Whisk until the mixture is light and fluffy. Stir in the rum and taste test. Spoon into 6 serving glasses and top with whipped cream (optional).

Chocolate Rum Mousse Kyuquot Beach House

Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an.

CHOCOLATE RUM MOUSSE The Weathered Grey Table

Instructions. Place the butter in a medium microwave-safe bowl. Break the chocolate into small pieces directly into the bowl. Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely.