*Cinco de Mayo Collection-6-6 1/2 oz Mexican chocolate 1 1/2 cups heavy cream,divided 3 TB golden rum (optional) 3/4 tsp vanilla sliced almonds for garnish Cookies (optional) Coarsely chop chocolate using a sharp knife. Combine chocolate and 3 TB heavy cream in top of double boiler. Heat over simmering water until smooth,stirring occasionally. Gradually stir in rum; remove from water. Let stand at room temperature 15 min. to cool slightly. Combine remaining cream and vanilla in chilled small bowl. Beat with electric mixer at low speed,then gradually increase speed until cream is stiff,but not chunky. Gently fold whipped cream into cooled chocolate mixture until uniform in color. Spoon mousse into 4 individual dessert dishes. Refrigerate 2-3 hours until firm. Garnish,if desired. Serve with cookies. Makes 4 servings.(Source: Publications International)
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