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Mexican Chocolate Mousse with Burnt Rum
- 1 18.6-ounce box Mexican chocolate,* chopped
- 1/2 cup whole milk
- 3/4 teaspoon salt
- 3/4 cup white rum
- 4 cups chilled heavy whipping cream, divided
- Cinnamon-Almond Cookies (click for recipe)
Directions:View on Bon Appetit
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