Recipe - Chocolate Mousse (Great Chefs)

6 ounce Chocolate, semisweet
1 cup Cream
2 tablespoon Rum
Sugar, confectioner's

Melt the chocolate carefully into the cream. Bring the mixture to a
boil.

Cool for at least an hour and whip until stiff. Refrigerate overnight.

Add rum and pipe into serving glasses. Dust with sugar and chocolate
shavings and serve.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Willy Coln, Willy Coln's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini