Chocolate Mousse

by V & V Supremo Foods, Inc.

5.00

30 Min

Servings

ingredients

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Ingredients

3

15 oz. containers Crema Rancherito® from V&V SUPREMO®

3 15 oz. containers Crema Rancherito® from V&V SUPREMO®
2 Tbsp.

sugar

2 Tbsp. sugar
2 tsp.

powdered gelatin

2 tsp. powdered gelatin
1 Tbsp.

rum

1 Tbsp. rum
5 Tbsp.

very cold water

5 Tbsp. very cold water
12 oz.

semisweet chocolate-finely chopped or chips

12 oz. semisweet chocolate-finely chopped or chips

1

To melt the chocolate, separate ½ cup of the cream and set aside.
2

In a mixer, beat the rest of the cream at medium speed for 5 minutes to soft peaks - separate ½ cup of the prepared cream into a sandwich plastic bag (for final decoration) and refrigerate until the preparation is finished.
3

Place water and rum in small stainless bowl. Sprinkle gelatin over water and rum. Place bowl on double boiler over medium heat. Stir occasionally until gelatin dissolves, remove from heat.
4

Place saucepan over medium heat. Pour ½ cup crema into saucepan with the sugar and bring to a boil. Add the chocolate chips and keep on stirring until the chocolate is fully melted, approximately one minute. Pour into a medium size bowl to cool. Whisk gelatin into chocolate.
5

Gently fold in the whipped crema into the chocolate with a rubber spatula. Don't overwork. Chill for 4 hours minimum or overnight. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. To melt the chocolate, separate ½ cup of the cream and set aside.
2. In a mixer, beat the rest of the cream at medium speed for 5 minutes to soft peaks - separate ½ cup of the prepared cream into a sandwich plastic bag (for final decoration) and refrigerate until the preparation is finished.
3. Place water and rum in small stainless bowl. Sprinkle gelatin over water and rum. Place bowl on double boiler over medium heat. Stir occasionally until gelatin dissolves, remove from heat.
4. Place saucepan over medium heat. Pour ½ cup crema into saucepan with the sugar and bring to a boil. Add the chocolate chips and keep on stirring until the chocolate is fully melted, approximately one minute. Pour into a medium size bowl to cool. Whisk gelatin into chocolate.
5. Gently fold in the whipped crema into the chocolate with a rubber spatula. Don't overwork. Chill for 4 hours minimum or overnight. Enjoy!

Chocolate Mousse

Notes: