- 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
Reviews for Frosty Chocolate Mousse
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Reviewed Jun. 13, 2010
"Made this many times. It's quick and easy, and always impressive when guests just drop by. I've also made it without the rum extract and increased the vanilla a little. Still good."