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Mexican Chocolate Mousse
(Dulce de Chocolate)




  1. Combine chocolate and 3 tablespoons cream in top of double boiler; heat over simmering water, stirring occasionally, until smooth.
  2. Gradually stir in rum; remove from water. Let stand at room temperature to cool slightly, 15 minutes.
  3. Combine remaining cream and vanilla extract in chilled small mixer bowl; beat until stiff.
  4. Gently fold whipped cream into cooled chocolate mixture until uniform in color.
  5. Spoon mousse into 4 individual dessert dishes; refrigerate until firm, 2 to 3 hours.
  6. Garnish with almonds.


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