Blender Chocolate Rum Mousse |
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1/2 c. milk 1/2 c. whipping cream 2 eggs,room temp 2 T. marg,room temp 170 g pkg semisweet chocolate chips 1/2 t. rum extract |
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Combine milk,whipping cream in small saucepan over low heat,cook til hot (do not boil) 3-5 min.Combine eggs,marg,chocolate chips,rum extract in blender,mix til creamy.Slowly add milk mix to blender,continue mixing til thoroughly combined.Pour into individual serving dishes.Refrigerate 3 hrs or overnight.Top each with whipped cream. Makes 4-6 servings |
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jgb@vcn.bc.ca
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