Caribbean Rum Mousse
Ahhhh… love! It’s such a beautiful feeling to be in love and there’s a special holiday just for it… Valentine’s Day! I’m sure you know all about it. Romance is usually on the program. Flowers 💐, chocolates, cards, a candle light dinner, or other things will be given, received or shared.
One of the most common food items that will be given or received is chocolate. It’s considered an aphrodisiac because of its components which helps to boost a person’s libido. Is it true? I like to think so. Apparently, there are also other foods that can help get you “in the mood”. I’ve heard that Oysters 🦪, Chilies, Pomegranate, Red Wine, and more can definitely do the trick 😉!
When David and I started dating, we shared and compared our views, opinions, likes and dislikes. Of course, food was one of the topics of conversation. We quickly realized how much we have in common. Till this day, we can’t believe we are so alike 👨❤️💋👨.
When it comes to food, we are extremely compatible. I wouldn’t be able to date someone who’s picky or vegan… I’m too much of a foody! We shared our recipes, created new ones (still do), and tried other dishes that neither of us had before. With all these discussions, we obviously talked about our “favorites”. That is when I told him about my Caribbean Rum Mousse! Curious, he asked me to make it and ever since then, he’s been hooked… Is it because he’s a rum drinker 🤔?
With Valentine’s Day 💘 around the corner, this is something I really wanted to make for him. That’s what the day is supposed to be about… please, surprise and make your partner feel special. I could buy him something but I prefer to spoil him by watching him enjoying this dessert.
This Caribbean Rum Mousse is quite lovely! There are a few steps to make it 👩🍳👨🍳 but this recipe is so worth it! With a nice hint of rum, this beautiful dessert is perfect after a heavy meal or if you want to keep things “lighter” so no one falls asleep right after dinner… if you know what I mean 😉!
Although I’m introducing this dessert for Valentine’s Day, it can also be served after a dinner party. This mousse has a beautiful balance of sweetness mixed with the subtle taste of rum in the background 🥰. This Caribbean Rum Mousse is one of our favorite desserts that we enjoy for any special occasion!
Bon Appétit!🍽
In this recipe I use raw eggs 🥚. To pasteurize them at home, click on this link… Pasteurizing Eggs
Check out these other incredible chocolate recipes…😀
– Chocolate Cupcakes with Raspberry Frosting
– Chocolate Éclairs
– Silk & Satin Chocolate Pie
– Chocolate Raspberry Cake with a Mirror Glaze
– Spicy Holiday Chocolate Bark
– Chocolate Lava Cake with Caramel
– Chocolate Peanut Butter Ice Cream
– Grasshopper Chocolate Martini
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Caribbean Rum Mousse
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Ingredients
MOUSSE
- 4 large free-run egg yolks, pasteurized see Recipe
- 1 cup granulated sugar, divided
- 1/4 cup dark rum such as Goslings
- 1 envelope (1/4 ounce) plain gelatin mixed with 1/4 cup cold water
- 3 large free-run egg whites
- shaved dark chocolate, for garnish
WHIPPED CREAM
- 2 cups 35 % heavy cream
- 1/2 tbsp. powdered sugar tips & tricks
- 1 tsp. pure vanilla extract
Directions
- In a large bowl, add egg yolks and ½ cup sugar (*see foonote). Using a hand mixer, process until fairly well mixed. Add rum and continue mixing until blended; set aside.
- In a small bowl, combine gelatin with ¼ cup cold water; stir and sit for 5 minutes. Transfer the bowl to the microwave and warm it up for 30 seconds on “Medium”.
- Pour the gelatin mixture into the egg yolk mixture; stir well and set aside.
- In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set the meringue aside.
- Make the whipped cream recipe, mixing 2 cups heavy cream with ½ tbsp. powdered sugar and 1 tsp. pure vanilla extract.
- Gently fold in about 1 to 1 ¼ cups whipped cream in the egg yolk mixture - reserve some for garnish when serving.
- Gently fold in the egg white meringue.
- Place 6 dessert bowls on a baking sheet lined with a silicone mat. Spoon the mousse in evenly and level it out with the back of the spoon. Transfer to the refrigerator for 5 hours.
- When it's time to serve, spoon on a dollop of the remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate on top.
Notes
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