Jamaican Mousse Recipe - Food Reference Dessert Recipes

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	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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JAMAICAN MOUSSE