by Tarla Dalal
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Added to 755 cookbooks
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A delicious, elegant no-fuss dessert.
- Combine the chocolate, golden syrup and rum in a saucepan and melt over gentle heat till it becomes a smooth sauce. Cool slightly.
- Whip the cream till soft peaks form and fold it into the chocolate mixture.
- Pour this mixture into 4 long stemmed glasses.
- Refrigerate for 4 to 6 hours or till the mousse has set.
- You can use 1 1/2 tablespoons of liquid glucose instead of golden syrup.
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