Chocolate-Rum Mousse
- Total Time
- 6 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 8
- ¼cup cold whole milk
- 1envelope unflavored gelatin
- ¾cup milk, heated to boiling
- 6tablespoons dark rum
- 1large egg
- ¼cup sugar
- ⅛teaspoon salt
- 16-ounce package (1 cup) semisweet chocolate pieces
- 2cups heavy cream
- 2ice cubes
- 1teaspoon vanilla
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
388 calories; 30 grams fat; 18 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 5 grams protein; 85 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin.
- Step 2
Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down.
- Step 3
When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth.
- Step 4
Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses and chill.
- Step 5
Add vanilla to the other cup of cream and whip until stiff. Top the mousse with whipped cream.
Private Notes
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Cooking Notes
Margaret
I've done this twice. The first time, the rum flavor was overwhelming. So the second time I used Bailey's Irish Cream instead. Really good. I'm going to try it with an orange liqueur, and with Kahlua, and ...
David
This is a fabulous chocolate mousse. The best ever and incredibly easy to make.
David
Quick, simple, tasty, and decadent. A keeper. It was acceptably firm after an hour of chilling in the fridge--better after two hours. The result with 6 tablespoons of rum is quite boozy; if you want something a bit more subtle, you could easily get away with half that. Or swap out for Cointreau or Cognac or Baileys. Good quality chocolate makes a big difference.
Erin
Love! Found this very straightforward and delicious. I thought the 6 Tbsp of rum was on point, but the booze certainly hits you in the face. If you're looking for a more subtle rum flavor, I'd suggest 2-3 Tbsp rum maximum.
Terri
Excellent. Made it using a high quality dark rum in my Ninja because I don't have a blender. Used Ghiradelli semi-sweet chips. Everyone loved it--not overly sweet, very light, perfect bit of sweet decadence to wrap up a rich meal that included oysters and rack of lamb. Keeper.
Brad
should I use the whole egg or just egg whites?
Jacob
Did this with Cointreau and dark chocolate instead of semi-sweet. It wasn't too sweet but very rich (too rich for some that it was served to) and thick. The Cointreau was nice and not overly boozy like a lot of other people have commented.
mondegreen
How much gelatin is "1 envelope"? I had a bigger bulk amount. I used 2.25 TBS and it was not firm enough. I am guessing 3 tsp would be about right.
Holly
This dessert has a more European approach, one could say - it's quite low sugar, but with a rich flavor. Perfect for those who love dessert but don't like overly sweet dessert.
lmnop
This is a wonderful, easy mousse. It's one of those dishes that makes your friends think you're an awesome cook. I've made it twice and prefer a shot of Bailey's over the rum.
Terri
Excellent. Made it using a high quality dark rum in my Ninja because I don't have a blender. Used Ghiradelli semi-sweet chips. Everyone loved it--not overly sweet, very light, perfect bit of sweet decadence to wrap up a rich meal that included oysters and rack of lamb. Keeper.
Faye
A big disappointment. I'd give it 1 star if I could find where to do that. Not rich and creamy enough for a mousse. Has texture of the jello. The rum flavor way too strong even though I halved it to 3 Tablespoons as recommended. Still not balanced with chocolate flavor. Taking this off my saved recipe list.
Erin
Love! Found this very straightforward and delicious. I thought the 6 Tbsp of rum was on point, but the booze certainly hits you in the face. If you're looking for a more subtle rum flavor, I'd suggest 2-3 Tbsp rum maximum.
David
Quick, simple, tasty, and decadent. A keeper. It was acceptably firm after an hour of chilling in the fridge--better after two hours. The result with 6 tablespoons of rum is quite boozy; if you want something a bit more subtle, you could easily get away with half that. Or swap out for Cointreau or Cognac or Baileys. Good quality chocolate makes a big difference.
Charlie Henss
Delicious, although the gelatin is noticeable in the texture of the mousse.
Margaret
I've done this twice. The first time, the rum flavor was overwhelming. So the second time I used Bailey's Irish Cream instead. Really good. I'm going to try it with an orange liqueur, and with Kahlua, and ...
David
This is a fabulous chocolate mousse. The best ever and incredibly easy to make.
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