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Results 81 - 90 of 99 for rum mousse
81. CHOCOLATE MOUSSE
In double boiler melt chocolate; remove from heat. Beat in eggs and yolks, one at a time. Add flavoring; set aside. Fold in egg whites, ...
Line a 9 x 5 ... milk, vanilla and rum extract. Blend in melted unsweetened ... cream. Cut into thin slices to serve. Makes about 12 to 15 servings.
83. RIVERIA MOUSSE
Put chocolate morsels and the ... chocolate and the rum. Whip the cream and ... overnight. Before serving, top with a dollop of whipped cream.
Sprinkle gelatin onto cold water ... or crust. Spread Rum Cream Topping over chocolate filling. ... small mixer bowl until stiff. 6 to 8 servings.
85. QUICK MOUSSE
Mix all ingredients in blender container. Process at high speed to whip. Pour into serving glasses and chill 30 minutes or more.
Put chocolate, cut into small pieces, with water and rum into blender. Cover. Press button ... Chill. Yield 4 servings. 100 calories per serving.
87. CHOCOLATE MOUSSE
Combine sugar and water in ... in hot syrup, rum and egg yolks. Add almonds. ... into whipped cream. Chill or freeze before serving. Serves 6.
88. CHOCOLATE MOUSSE
Whip topping to stiff peaks. ... separate bowl, mix rum extract, coffee powder and salt. ... mixture. Chill until served. Serves 12 (4 ounce each).
In blender, combine water, coffee ... Add sugar, salt, rum and eggs. Blend 1-2 minutes. ... Refrigerate until served 2 hours or more. 6 servings.
90. CHOCOLATE MOUSSE
Put above ingredients in blender and blend thoroughly. Refrigerate in small dishes and serve with Cool Whip on top. Takes 4 hours to "set" ...
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