Dark Chocolate Mousse With Rum Recipe
Remove from heat then carefully tip chocolate into the pan stirring once. When sugar and chocolate are well.
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On the addition of the sugar the peaks will take on a glossy look and you should then add in the rum.
Dark chocolate mousse with rum recipe. Using a large icing spatula evenly cover the top with about 15 cups of chilled chocolate mousse. Tip the mixture into a blender and add the rum vanilla and eggs. Preparation Stir chocolate milk and salt in heavy medium saucepan over medium heat until chocolate melts.
Now divide the egg whites between three separate dishes. Add the chocolate half half. 2 Stir in the egg yolks until well blended then remove the bowl from the pan and leave to cool.
Reviewed by millions of home cooks. Top with Chocolate Rum Mousse or serve the mousse on the side like whipped cream. Top with 2nd cake layer and another 15 cups of mousse.
For this recipe youll need dark chocolate instant coffee fat free half half rum extract eggs confectioners sugar and fresh raspberries for an optional topping. Directions 1 Break the chocolates into pieces and melt together in a bowl over a pan of hot water with the rum. 3 Whip the cream until softly peaking and fold two thirds into the chocolate mixture.
Stir constantly until all sugar in chocolate is dissolved about 13 minutes. In another medium bowl set over the simmering water whisk the yolks of the eggs with the 23 cup of sugar rum and water for about 3 minutes until the mixture is thick like runny mayonnaise. Add in the butter to the melted chocolate and remove the pan from the heat.
Place bottom cake layer on your cake stand or serving plate. Our most trusted Chocolate Mousse With Dark Rum recipes. The secret here is to add in the sugar towards the end otherwise the whites wont stiffen.
Place milk and coffee in a small pan and heat gently until the mixture comes to the simmer. In a double boiler or possibly in the microwave on low heat heat the chocolate chips. Remove the bowl from heat and place the bowl of whipped egg yolks in the bowl of ice water.
Stir the melted sugar and rum into the melted chocolate chips. Set aside for five minutes then stir once. Bring it to a boil and then.
In a small saucepan combine the butter water and sugar. You can also use a handheld electric mixer 4. Top with the third cake layer then spread another 15 cups mousse.
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