Makes 4 servings
|6||to 6-1/2 ounces Mexican chocolate, coarsely chopped*|
|1-1/2||cups whipping cream, divided|
|3||tablespoons golden rum (optional)|
|Whipped cream and sliced almonds, for garnish|
*Or, substitute 6 ounces semisweet chocolate, coarsely chopped, 1 tablespoon ground cinnamon and 1/4 teaspoon almond extract.
- Combine chocolate and 3 tablespoons cream in top of double boiler. Heat over simmering water until chocolate is melted and smooth, stirring occasionally. Gradually stir in rum, if desired; remove top pan from heat. Let stand at room temperature 15 minutes to cool slightly.
- Combine remaining cream and vanilla in chilled deep bowl. Beat at low speed of electric mixer; gradually increase speed until stiff peaks form.
- Gently fold whipped cream into cooled chocolate mixture until uniform in color. Spoon chocolate mixture into 4 individual dessert dishes. Refrigerate 2 to 3 hours until firm. Garnish with whipped cream and almonds.
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