Mexican Chocolate Mousse with Burnt Rum

 Ah, chocolate and booze. Two of my favorite things, together again. A perfect -- PERFECT -- conclusion to an extremely satisfying Valentine's Day dinner.

The recipe, an Epicurious 4-forker, was fun and surprisingly, easier than I expected. Imean, is there anything more exciting than playing with fire in the kitchen? Or any better excuse for getting a man to help you?

I think not.

As I look at this picture, I realize that I probably should have placed the goblet in front of a bottle of rum, but c'est la vie. It's a nice commemoration of a truly special chardonnay, from one of my favorite wineries to visit in Sonoma. If you're ever in the area, it's THE place to plan a picnic lunch.

Just sayin'.

Mexican Chocolate Mousse with Burnt Rum

(from Epicurious)

• 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

Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate; using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside.

Transfer chocolate to large bowl. Cool to room temperature.

Using electric mixer, beat 3 cups cream in large bowl until 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. (Can be made 1 day ahead. Cover and chill.)

If desired, beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass.

Serve with Cinammon Almond Cookies (recipe to follow).

*I highly recommend chilling both the bowl and the beaters before whipping the cream. It makes the process a breeze.