CHOCOLATE-RUM MOUSSE
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen's latest appliances, the home blender. Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Provided by Amanda Hesser
Categories quick, project, dessert
Time 6m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin.
- Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down.
- When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth.
- 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.
- Add vanilla to the other cup of cream and whip until stiff. Top the mousse with whipped cream.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 30 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 18 grams, Sodium 85 milligrams, Sugar 21 grams, TransFat 0 grams
20 EASY RUM DESSERT COLLECTION
Rum isn't just for drinking anymore, as rum desserts are also incredibly good. From cake to ice cream to cupcakes, give dessert a boozy twist!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rum dessert in 30 minutes or less!
Nutrition Facts :
CHOCOLATE RUM DESSERT
From Southern Living, this lavish dessert makes a beautiful presentation topped with whipped cream and chocolate curls and served in stemmed glasses. Similar to pudding, this dessert is richer with a delighful rum-laced flavor. I had forgotten about this recipe until I was going through my magazines, but it's on the top of my list to make again soon.
Provided by Dreamgoddess
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the chocolate in a double boiler over gently boiling water.
- Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
- Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
- Remove from heat and add the rum, almond extract and nutmeg.
- Beat the egg white until stiff peaks form.
- Gently fold into the chocolate mixture.
- Spoon into stemmed glasses or demitasse cups and chill.
- When ready to serve, top with whipped cream and garnish with chocolate curls.
Nutrition Facts : Calories 291.9, Fat 14.9, SaturatedFat 7.8, Cholesterol 159.9, Sodium 53.9, Carbohydrate 28.3, Fiber 2.9, Sugar 22.9, Protein 6.6
CRAIG CLAIBORNE'S RUM CHOCOLATE DESSERT
Make and share this Craig Claiborne's Rum Chocolate Dessert recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
- You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
- Cut a round of wax paper to fit the bottom.
- Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
- Shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
- Sift the flour and sugar together; set aside.
- Place chocolate in the top of a large double boiler over hot water on medium heat.
- Dissolve the coffee in the boiling water and pour over the chocolate.
- Cover the pot and leave until the chocolate is melted.
- Remove the top of the double boiler and stir well with a wire whisk until smooth.
- With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
- Gradually whisk in the dry ingredients and then the rum.
- Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
- Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
- In two or three additions fold the whites into the chocolate.
- Pour the mixture into the prepared pan; smooth the top.
- Place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut AWhipped Cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
- With a small metal spatula first cover the sides of the cake and then the top.
- Additionally, may decorate with chocolate curls or with candied violets or rose petals.
- May refrigerate, if needed before serving.
Nutrition Facts : Calories 512.4, Fat 41.3, SaturatedFat 24.7, Cholesterol 245.1, Sodium 143.4, Carbohydrate 30.6, Fiber 3.1, Sugar 21.2, Protein 8.3
DOUBLE CHOCOLATE RUM CAKE
My husband and I made this one holiday and it became a family favorite instantly! It always disappears quickly or leftovers leave with our guests or family!
Provided by Ruth woolbright
Categories Chocolate
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325. Sift together the cake and pudding mixes.
- 2. In a bowl combine eggs, sour cream, oil, rum, vanilla, nutmeg, and coffee. Beat on low 1 minute.
- 3. Add cake and pudding mixes and beat on high for 2 minutes. Fold in chocolate chips and nuts.
- 4. Pour batter into a greased and floured bundt pan and bake for 50 minutes. Check for doneness and bake a little longer if needed, but do not over bake.
- 5. Let cool in pan 30 minutes. Remove from pan and allow to cool completely. Wrap cake to retain moisture.
CHOCOLATE RUM MOUSSE
Note: this recipe does use uncooked egg whites, so if you are concerned about salmonella, look for pasteurized eggs or skip this recipe. Prep time includes chill time.
Provided by spatchcock
Categories Dessert
Time 2h20m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved.
- Set aside.
- Melt the chocolate in a saucepan set over hot water.
- Stir in the rum mixture and 2 tablespoons heavy cream until smooth.
- Beat the remaining cream until light and fluffy and fold into the chocolate mixture.
- Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses.
- Chill at least 2 hours before serving.
Nutrition Facts : Calories 334, Fat 30.8, SaturatedFat 19.1, Cholesterol 86.7, Sodium 41.2, Carbohydrate 12.3, Fiber 2.4, Sugar 6.5, Protein 4
CHOCOLATE RUM CAKE
Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!
Provided by Suzanne Stull
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
- With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
- Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
- To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g
MINI CHOCOLATE RUM CAKES
Looking for a flavorful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this delicious chocolate rum cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
- Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
- Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
- In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.
Nutrition Facts : Calories 657, Carbohydrate 65 g, Fat 8, Fiber 2 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 376 mg
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