Macadamia Mousse With Chocolate Rum Sauce

Course : Chocolate
Serves: 2
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1 large egg
2 tablespoons sugar
1/2 cup unsalted macadamia nuts -- chopped fine
3/4 cup well-chilled heavy cream
---chocolate rum sauce
1/2 cup heavy cream
1 tablespoon dark rum
1/4 cup semisweet chocolate chips

Preparation / Directions:

Make the Mousse: In a metal bowl set over a saucepan of simmering water combine the egg and the sugar and with an electric mixer beat the mixture at high speed for 3 minutes, or until it is thick and fluffy. Remove the pan from the heat and continue to beat the mixture set over the hot water for 3 minutes. Set the metal bowl in a bowl of ice and cold water, beat the mixture until it is cold, and stir in the macadamia nuts. In a chilled small bowl beat the cream with the until it just holds stiff peaks, stir one fourth of the whipped cream into the macadamia mixture until it is combined well, and fold in the remaining whipped cream. Spoon the mousse into 2 chilled desert glasses and chill them in the freezer for 25 minutes. Make the Chocolate Rum Sauce: In a small saucepan bring the cream and the rum to a boil, remove the pan from heat, and add the chocolate chips. Whisk the mixture until the chocolate is melted and serve the warm sauce over the mousse.


Nutritional Information:

403 Calories (kcal); 31g Total Fat; (67% calories from fat); 5g Protein; 28g Carbohydrate; 175mg Cholesterol; 53mg Sodium

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