Difficulty: Easy Rating:
No Rating Provided By: Debbie
6 to 6� ounces Mexican chocolate, coarsely chopped
1� cups whipping cream
3 Tablespoons golden rum, if desired
� teaspoon vanilla
Sliced almonds (optional)
1.Combine chocolate and 3 tablespoons cream in top of double boiler; heat over simmering water, stirring occasionally, until smooth. Gradually stir in rum; remove from water. Let stand at room temperature to cool slightly, 15 minutes.
2.Combine remaining cream and vanilla in chilled small mixer bowl; beat until stiff.
3.Gently fold whipped cream into cooled chocolate mixture until uniform in color. Spoon mousse into 4 individual dessert dishes; refrigerate until firm, 2 to 3 hours. Garnish with almonds.