Mexican Chocolate Mousse With Burnt Rum

• (18 5/8 ounce) box mexican chocolate, chopped↗1 box
• whole milk↗1⁄2 cup
• salt↗3⁄4 teaspoon
• white rum↗3⁄4 cup
• chilled heavy whipping cream, divided4 cups
• Garnish
• cinnamon- almond cookie
• chocolate shavings↗
• filo pastry, triangles dusted with sugar↗

Step-by-step instructions

1. 1

   Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.

2. 2

   Stir constantly until all sugar in chocolate is dissolved, about 13 minutes.

3. 3

   Add rum to chocolate; using long match, immediately ignite rum.

4. 4

   Carefully stir chocolate mixture with long spoon until flames subside.

5. 5

   Transfer chocolate to large bowl. Cool to room temperature.

6. 6

   Using electric mixer, beat 3 cups cream in large bowl until peaks form.

7. 7

   Working in 2 batches, fold whipped cream into chocolate mixture.

8. 8

   Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.).

9. 9

   Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies, chocolate shavings, or filo triangles.