CHOCOLATE RUM MOUSSE (for eight)
¼ cup cold whole milk
1 envelope powdered gelatin
¾ cup milk, heated to a boil
6 tablespoons dark rum
1 large egg
¼ cup sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
2 cups heavy cream
2 ice cubes
1 teaspoon vanilla extract
- Put the cold milk and gelatin in the blender and blend at low speed to soften the gelatin. Add the boiling milk and blend until the gelatin dissolves. If gelatin granules cling to the sides of the container, use a rubber spatula to push them down. When the gelatin is dissolved, add the rum, egg, sugar and salt. 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.
from Amanda Hesser, The Essential New York Times Cookbook
SERVE WITH: Dark chocolate pistachio tuiles