Rich Rum and Chocolate Mousse
Cooking time: 1-2 hours chilling time
Preparation time: 15 mins
Serves: 6
Vegetarian: Yes
Ingredients:
- 3 tbsp Chocolate Toffee Squeezee
- 225g / 8oz plain chocolate
- 15ml / 1 tbsp rum
- 125g / 4oz butter
- 125g / 4oz caster sugar
- 4 eggs, separated
- cocoa powder for dusting
- 150 ml / 5 fl oz fresh double cream
How to cook it:
- Break the chocolate into pieces and place in a bowl over simmering water, with 30ml (2 tbsp) water and rum. Stir until smooth. Cool slightly
- Whisk together the butter and sugar until pale and fluffy, then beat in the egg yolks one at a time
- Add the chocolate to the butter mixture and beat for 5 minutes until light
- Whisk the whites until stiff but not dry and fold into the chocolate
- Divide the Chocolate Toffee Dulce de Leche between 4 ramekins and then pour in the mousse mixture
- Chill in the fridge until set, dust with cocoa powder and serve with cream and a sprig of mint