Mexican Chocolate Mousse with Burnt Rum

Mexican chocolate and white rum add up to more than your average chocolate mousse.
* Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group
* Makes 12
== Ingredients ==
* 1 x 18.6-ounce box Mexican chocolate Mexican chocolate is available at some supermarkets and at Latin markets., chopped
* ½ cup whole milk
* ¾ teaspoon salt
* ¾ cup white rum
* 4 cups chilled heavy whipping cream, divided
* cinnamon-almond cookies
== Directions ==
# Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
# Stir constantly until all sugar in chocolate is dissolved, about 13 minutes.
# Add rum to chocolate; using long match, immediately ignite rum.
# Carefully stir chocolate mixture with long spoon until flames subside.
# Transfer chocolate to large bowl.
# Cool to room temperature.
# Using electric mixer, beat 3 cups cream in large bowl until peaks form.
# Working in 2 batches, fold whipped cream into chocolate mixture.
# Divide chocolate mousse among 12 glasses, about ¾ cup for each.
# Chill mousse until set, at least 3 hours (can be made 1 day ahead).
# Cover and chill.
# Beat remaining 1 cup cream until peaks form.
# Place dollop of whipped cream atop mousse in each glass.
# Serve mousse with cinnamon-almond cookies.
== Notes ==
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Category:Dessert Recipes
Category:Heavy cream Recipes
Category:Mexican chocolate Recipes
Category:White rum Recipes
Category:World Recipes