Chocolate Rum Cream

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Recipe from the cookbook The Best Ever Chocolate. This dessert requires no cooking apart from warming the cream, and is extremely east to make. It is particularly good served with crisp cookies and makes a superb finale to a dinner party menu.

Check out all of Linda's Puddings, Creams, and Custard Recipes, and also check out more wonderful Chocolate Recipes.
 

Chocolate Rum Cream

3.5-ounces semi-sweet chocolate, broken into pieces
3/4 cup light cream
1 1/4 cups whipping cream
1 tablespoon powdered sugar, sifted
2 tablespoons rum
 Shaved Chocolate

In a small, heavy-bottom pan over low heat, add the chocolate and light cream; heat very gently until the chocolate has melted. Stir until smooth, then remove from the heat and let cool.

Pour the whipping cream into a large bowl and, using an electric mixer, whip until thick but not stiff. Carefully whisk in the cooled chocolate mixture into the whipped cream. NOTE: Take care not to overwhisk.

Spoon the mixture into 6 individual serving dishes or glasses, cover with plastic wrap and let chill in the refrigerator for 1 to 2 hours.

NOTE: this dessert looks particularly attractive served in matching tall glasses. You can also use coffee cups, or ordinary dessert dishes would work just as well.

To serve, make the chocolate shavings and sprinkle them carefully over the creams before serving.

Makes 6 servings.