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<<Disclaimer: Verify this information before applying it to your situation.>>
Chocolate Mousse
Simmer over low heat just until sugar is completely dissolved:
1/4 cup sugar
4 Tbsp rum (or Grand Marnier)
Melt:
4 oz. bittersweet chocolate (if you don't like a really strong chocolate, use
3 oz.)
When chocolate is melted, stir in 3 tablespoons of heavy cream.
Add the syrup to the melted chocolate mixture and stir until smooth. When
cooled to room temperature, carefully fold in:
2 egg whites beaten to soft peaks
When combined, fold in 2 cups heavy cream (minus 3 Tbsp which were added to
chocolate), whipped to soft peaks.
Chill in goblets at least 2 hours.
*Please provide references to back up claims of a product being GF or not GF*
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