Rum Chocolate Mousse - cooking recipe

Ingredients

1 (6 oz.) pkg. semi-sweet chocolate bits
1/2 tsp. instant coffee
3 eggs
1 tsp. vanilla extract
1/4 c. dark rum
3/4 c. scalded milk
grated chocolate (for garnish)

Preparation

In the container of a blender, combine first two items with hot scalded milk at high speed.
Add 3 eggs one at a time, 1 teaspoon vanilla extract and dark rum.
Pour into six sherbet glasses.
Cover with plastic wrap and chill in refrigerator until ready to serve.