Chocolate mousse rbtn28a - Astray Recipes
Put candy & heavy cream in non-stick sauce pan over low low heat & stir until smooth. Stir in rum, let cool 4 or 5 minutes then fold in cool whip until smooth.
Ingredients
- 7 ounces Pkg.Choc. covered Caramel
- ¼ cup Heavy Cream (whipping)
- ¼ teaspoon Rum extract
- 8 ounces Cool whip topping
- 1 can Evaporated skim milk
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