Rum Chocolate Mousse

There is something so special about a dessert that feels both elegant and effortless. This rum chocolate mousse is one of those recipes, and it comes from Lynn’s family. It has been passed down and shared over many gatherings, becoming a true favorite that everyone looks forward to.

INGREDIENTS

2 cups heavy whipping cream (whipped)

2 egg whites, beaten until stiff

Chocolate chips (Ghirardelli recommended)

Sugar

Rum (such as Meyer’s)

2 tablespoons heavy cream (additional)

Optional: strawberries, mint, or chocolate shavings for garnish


Step 1: In a saucepan, gently heat the sugar and rum together until melted, being careful not to burn the mixture.

Step 2: Melt the chocolate chips in the microwave or on the stovetop until smooth.

Step 3: Stir the melted chocolate into the rum and sugar mixture until fully combined.

Step 4: Add 2 tablespoons of heavy cream and stir.

Step 5: In a separate bowl, whip the heavy cream until light and fluffy.

Step 6: Fold the chocolate mixture into the whipped cream gently until combined.

Step 7: Fold in the beaten egg whites, keeping the mixture light and airy.

Step 8: Spoon the mousse into individual serving glasses or ramekins.

Step 9: Refrigerate for at least 2 hours to set.

Step 10: Garnish with whipped cream, chocolate shavings, strawberries, or mint before serving.