- 1-1/2 cups heavy whipping cream
- 1/2 cup sugar
- 1/2 cup sifted baking cocoa
- 1/2 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- In a large bowl, combine all ingredients. Beat until mixture mounds softly. Spoon into dessert dishes. Freeze for at least 2 hours before serving. Yield: 4 servings.
Originally published as Frosty Chocolate Mousse in Country February/March 2001, p49
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