Chocolate-Rum Mousse

Name: Chocolate-Rum Mousse
Total time: 6 min
Yield: Serves 8
Ingredients: 1/4 cup cold whole milk; 1 envelope unflavored gelatin; 3/4 cup milk, heated to boiling; 6 tablespoons dark rum; 1 large egg; 1/4 cup sugar; 1/8 teaspoon salt; 1 6-ounce package (1 cup) semisweet chocolate pieces; 2 cups heavy cream; 2 ice cubes; 1 teaspoon vanilla

Recipe from Jean Hewitt

Adapted by Amanda Hesser

Total Time: 6 minutes
Rating: 4(190)
Comments: Read comments

Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender. Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours. —Amanda Hesser

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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

Preparation

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.

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Ratings

4 out of 5

190 user ratings

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Comments

Margaret7 years ago

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 ...

David7 years ago

This is a fabulous chocolate mousse. The best ever and incredibly easy to make.

David7 years ago

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.

Valerie Fitch4 months ago

This is my go-to for dinner parties. Make it the night before, pour in stemless martini glasses, chill, then garnish with whipped cream and raspberries before serving. Huge hit. Make extras - people will beg. The prescribed 6 tblsp of rum (Goslings Dark) works for me.

Brad1 year ago

should I use the whole egg or just egg whites?

Jacob3 years ago

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.

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