Louise Trinton’s Chocolate Mousse (easy)
- 12 oz chocolate bits – semisweet
- ¼ cup sugar
- 2 eggs
- 2 teaspoons vanilla or rum
- extract (can also use 2 –3 tablespoons real rum)
Combine in a blender above ingredients until broken bits – add 1 ½ cup milk heated to the boiling point
blend 1 minute only. Pour into a greased mold (only if want to turn it out – if don’t want to turn out then
do not need to grease – I also pour into individual serving cups/glasses etc). Chill. Can be made the day
before. Requires 8 – 10 hours to set. Serve with whipped cream. Can be made mocha by adding 2
- tablespoons strong coffee with milk
- Serves 6 - 8