Chocolate Rum Mousse

My husband makes this dessert for company. It is “light” for a mousse and guests always finish it.

1 cup sour cream
1 cup whipping cream
1 ½ teaspoons unflavored gelatin
2 Tablespoons water
2 Tablespoons milk
¼ cup light brown sugar
1/8 teaspoon salt
1 (6 oz.) package chocolate morsels
1 teaspoon rum extract (or orange or coffee extract if your prefer)
½ teaspoon vanilla
2 egg whites 

In a large mixing bowl, combine creams and refrigerate.  Soften gelatin in water in a cup.  Place cup in pan of simmering water until gelatin dissolves.

 Heat milk with half of the sugar and the salt in top of double boiler until sugar dissolves.  (Be sure that the water is not touching the bottom of the double boiler top section.)   Add chocolate and continue heating until melted.  Remove from heat and blend in rum extract, vanilla, and dissolved gelatin.

 Beat egg whites until frothy; gradually add remaining sugar, beating until stiff but not dry.  Stir in about ¼ of the beaten egg white into chocolate mixture until blended.  Gently fold in remaining egg white.

Without cleaning the beaters, remove combined cream from refrigerator and whip the cooled cream mixture until stiff.  Add chocolate mixture and fold gently until well blended.

Spoon into serving dish or individual sherbet glasses.  Chill until set.  Decorate with whipped cream if desired and add chocolate shavings on top for a nice effect.

Approximately 8 servings

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