Holiday Chocolate Mousse

Directions

1. 1
   In a double boiler or heavy saucepan, heat chocolate Riesen caramels and heavy cream over low heat; stir until smooth.
2. 2
   Stir in rum extract.
3. 3
   Pour chocolate mixture into mixing bowl.
4. 4
   Cool 3 to 5 minutes.
5. 5
   Fold in Cool Whip and spoon into small dessert cups. Makes 6 to 8 servings.
6. 6
   Chill at least 1 hour.