Aged Rum Chocolate Mousse with Sea Salt
A decadent chocolate mousse infused with aged dark rum, topped with a sprinkle of sea salt to enhance its rich flavors. This french-inspired desserts ready in about 20 minutes layers dark chocolate (70% cacao), chopped, divided heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz dark chocolate (70% cacao), chopped
- 1 cup, divided heavy cream
- 2 tbsp granulated sugar
- 3 large egg yolks
- 3 tbsp aged dark rum
- 1/4 tsp sea salt flakes
Instructions
- Step 1: Melt 6 oz chopped dark chocolate in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth; remove from heat.
- Step 2: In a separate bowl, whip 1/2 cup heavy cream with 2 tbsp granulated sugar until soft peaks form; set aside.
- Step 3: In another bowl, vigorously whisk 3 large egg yolks until pale and slightly thickened, about 2 minutes.
- Step 4: Slowly fold the melted chocolate into the egg yolks, then gently fold in 3 tbsp aged dark rum.
- Step 5: Fold the whipped cream into the chocolate mixture in three additions, ensuring a light and airy texture.
- Step 6: Divide the mousse into serving glasses or bowls and refrigerate for at least 2 hours until set.
- Step 7: Before serving, whip the remaining 1/2 cup heavy cream to soft peaks and top each mousse with a dollop of cream and a light sprinkle of 1/4 tsp sea salt flakes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aged Rum Chocolate Mousse with Sea Salt take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Aged Rum Chocolate Mousse with Sea Salt?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Aged Rum Chocolate Mousse with Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aged Rum Chocolate Mousse with Sea Salt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Aged Rum Chocolate Mousse with Sea Salt?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
