Holiday Chocolate Mousse - cooking recipe

Ingredients

1 (7 oz.) chocolate Riesen caramels
1/4 c. heavy or whipping cream
1/4 tsp. McCormick rum extract
1 (8 oz.) container Cool Whip frozen whipped topping

Preparation

In a double boiler or heavy saucepan, heat chocolate Riesen caramels and heavy cream over low heat; stir until smooth.
Stir in rum extract.
Pour chocolate mixture into mixing bowl.
Cool 3 to 5 minutes.
Fold in Cool Whip and spoon into small dessert cups. Makes 6 to 8 servings.
Chill at least 1 hour.