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Chocolate-Rum Mousse with Whipped Cream and Raspberries

Posted by Peggy on February 14, 2011

Chocolate-Rum Mousse with Whipped Cream and Raspberries
Recipe: Chocolate-Rum Mousse with Whipped Cream and Raspberries


  • 1/4 cup cold whole milk
  • 1 envelope unflavored gelatin
  • 3/4 cup milk, heated to boiling
  • 6 tablespoons dark rum
  • 1 large egg
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 6-ounce package (1 cup) semisweet chocolate pieces
  • 2 cups heavy cream
  • 2 ice cubes
  • 1 teaspoon vanilla
  • 1 tablespoon confectioners sugar
  • Fresh raspberries, optional garnish
  • Raspberry sugar, optional garnish


  1. Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin.
  2. Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down.
  3. When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth.
  4. Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses and chill.
  5. Add vanilla and confectioners sugar to the other cup of cream and whip until stiff. Top the mousse with whipped cream and raspberries and raspberry sugar, if using.

*This recipe first appeared in an article by Jean Hewitt in The New York Times (1966).

Number of servings (yield): 4-8

Active Time: 20 minutes

Time to chill mousse: 6 hours

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