Chocolate Rum Mousse


  • 6 oz semi-sweet chocolate chips
  • 1/3 cup strong coffee
  • 2 tbs rum
  • 2 eggs, at room temperature
  • 1 cup heavy cream
  • grated chocolate for garnish


  • Melt chocolate chips with coffee in the top of a double boiler.
  • Remove from the heat and stir in rum.
  • Pour chocolate mixture into a blender of food processor and add eggs, one at a time. Blend well.
  • In a separate bowl, whip cream until if forms soft peaks.
  • Remove about 2 tbs of the whipped cream and keep chilled.
  • Fold chocolate mixture into whipped cream.
  • Spoon into dessert cups and chill for at least 4 hours.
  • When ready to serve, top with reserved whipped cream and garnish with grated chocolate.

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