Title: Chocolate Mousse (Great Chefs)
Categories: Desserts
Yield: 4 Servings

6 oz Chocolate, semi-sweet
1 c Cream
2 tb 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, Tele-record 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