Mexican Chocolate Mousse

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Directions

In a 8-10 inch heavy skillet, bring milk to a simmer and turn off the heat. Add chocolate, salt, vanilla and let set for 2-3 minutes. Stir until chocolate is melted. (If the chocolate does not melt completely, turn heat to low and stir until melted). Add rum to chocolate and ignite it using a butane grill lighter. Once the flames subside, mix to blend and transfer chocolate to large bowl. Cool to room temperature.

Using electric mixer, whip 3 cups cream in large bowl until soft peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.

Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours.

Just prior to serving, whip remaining 1 cup cream with 1 TB. sugar until soft peaks form. Place dollop of whipped cream atop mousse in each glass.

*Mexican chocolate is available at some supermarkets and at Latin markets. It's flavored with cinnamon, almonds and vanilla and has a much grainier texture than other chocolates. It's used to make Mexican hot chocolate and mole. If you can't find it, substiture 1-ounce semisweet chocolate, 1/2 teaspoon ground cinnamon and 1 drop almond extract for 1-ounce Mexican chocolate.