Best 4 Mexican Chocolate Mousse With Burnt Rum Recipes
Indulge in the captivating flavors of Mexican chocolate mousse, enhanced with burnt rum's smoky essence. This decadent dessert combines the rich, earthy notes of Mexican chocolate with the aromatic warmth of burnt rum, creating a symphony of flavors that will tantalize your taste buds. Its velvety texture and contrasting flavors make it a perfect choice for special occasions or as a luxurious treat to satisfy your sweet cravings. With a few simple steps, you can craft this exquisite mousse at home and embark on a culinary journey to the heart of Mexican cuisine. Let us guide you through the process of creating this delectable dessert, ensuring an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM
Provided by Roberto Santibañez
Categories Milk/Cream Rum Chocolate Dessert Christmas Quick & Easy Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 6
Steps:
- Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate; using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside. Transfer chocolate to large bowl. Cool to room temperature.
- Using electric mixer, beat 3 cups cream in large bowl until peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.
- Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
- Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies.
- *Mexican chocolate is available at some supermarkets and at Latin markets.
CHOCOLATE-RUM MOUSSE
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.
Provided by Amanda Hesser
Categories quick, project, dessert
Time 6m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin.
- Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down.
- When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth.
- 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.
- Add vanilla to the other cup of cream and whip until stiff. Top the mousse with whipped cream.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 30 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 18 grams, Sodium 85 milligrams, Sugar 21 grams, TransFat 0 grams
MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM
Mexican chocolate and white rum add up to more than your average chocolate mousse. Cook time includes chill time.
Provided by Charmie777
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
- Stir constantly until all sugar in chocolate is dissolved, about 13 minutes.
- Add rum to chocolate; using long match, immediately ignite rum.
- Carefully stir chocolate mixture with long spoon until flames subside.
- Transfer chocolate to large bowl. Cool to room temperature.
- Using electric mixer, beat 3 cups cream in large bowl until peaks form.
- Working in 2 batches, fold whipped cream into chocolate mixture.
- Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.).
- Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies, chocolate shavings, or filo triangles.
Nutrition Facts : Calories 499.1, Fat 36.5, SaturatedFat 22.2, Cholesterol 109.7, Sodium 181, Carbohydrate 36.7, Fiber 1.8, Sugar 31.1, Protein 3.5
MEXICAN CHOCOLATE MOUSSE
I am a fan of chocolate mousse and especially like the kind made in Mexican restaurants. I created this recipe because I wanted a mousse that didn't contain eggs or alcohol. I hope you enjoy it as much as my family does.
Provided by TheHeavenlyHeatherly
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
- 2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
- 3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.
Nutrition Facts : Calories 431.1, Fat 45.2, SaturatedFat 28.1, Cholesterol 167.3, Sodium 641.6, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 3.5
Tips:
- For the best results, use high-quality chocolate. A chocolate with a cacao content of at least 70% will give you the richest, most flavorful mousse.
- Make sure your cream is very cold before you whip it. This will help it whip up faster and give you a lighter, fluffier mousse.
- Don't overbeat the cream. If you overbeat it, it will become grainy and the mousse will be too stiff.
- Fold the whipped cream into the chocolate mixture gently. If you stir it too vigorously, you will deflate the whipped cream and the mousse will be less airy.
- Chill the mousse for at least 4 hours before serving. This will allow the flavors to meld and the mousse to set properly.
Conclusion:
This Mexican chocolate mousse with burnt rum is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a special dessert, give this mousse a try!
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