Chocolate-Rum Mousse Recipe
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
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
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