JAMAICAN MOUSSE
75 grams (3 oz) plain chocolate
25 g (1 oz) butter
3 eggs, separated
4 tbsp Sangster’s Jamaica Rum Cream
140 ml (1/4 pint) whipped cream
Break up chocolate and put in double boiler.
Add butter and leave until both have melted, while stirring constantly.
Beat in the egg yolks.
When mixture is smooth remove from heat and stir in the liqueur.
Beat egg whites until stiff and gently fold into chocolate mixture
Repeat with the whipped cream.
Pour into individual serving dishes and refrigerate.
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