Mexican Chocolate Mousse with Burnt Rum

Mexican chocolate and white rum add up to more than your average chocolate mousse.
 * Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group
 * Makes 12

Ingredients

 * 1 x 18.6-ounce box Mexican chocolate, chopped
 * ½ cup whole milk
 * ¾ teaspoon salt
 * ¾ cup white rum
 * 4 cups chilled heavy whipping cream, divided
 * cinnamon-almond cookies

Directions

 * 1) Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
 * 2) Stir constantly until all sugar in chocolate is dissolved, about 13 minutes.
 * 3) Add rum to chocolate; using long match, immediately ignite rum.
 * 4) Carefully stir chocolate mixture with long spoon until flames subside.
 * 5) Transfer chocolate to large bowl.
 * 6) Cool to room temperature.
 * 7) Using electric mixer, beat 3 cups cream in large bowl until peaks form.
 * 8) Working in 2 batches, fold whipped cream into chocolate mixture.
 * 9) Divide chocolate mousse among 12 glasses, about ¾ cup for each.
 * 10) Chill mousse until set, at least 3 hours (can be made 1 day ahead).
 * 11) Cover and chill.
 * 12) Beat remaining 1 cup cream until peaks form.
 * 13) Place dollop of whipped cream atop mousse in each glass.
 * 14) Serve mousse with cinnamon-almond cookies.