Foods | Cooking
Hints & Tips
Country Living magazine.
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.
Chocolate Rum Cream Recipe:
Puddings, Creams and Custards,
Yields: 6 servings
Prep time: 15 min
Cook time: 10 min
chocolate, broken into pieces
2 tablespoons rum
1 1/4 cups
1 tablespoon powdered sugar (confectioners' sugar), sifted
Chocolate shavings or curls*
* How To Make Chocolate Shavings - For best results, the
chocolate used should be cold, straight out of the refrigerator. If it's
room temperature, then the slices won't turn out paper thin; instead,
they'll be thick, broken chunks. To make chocolate shavings, you first need a good quality of chocolate in
block form. Using a vegetable or potato Peeler, hold the
chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up
like wood shavings.
In a small, heavy-bottom pan over low heat, add the chocolate pieces and light cream;
heat very gently until the chocolate has melted. Stir until smooth, then remove from the heat and let cool. Learn different
How To Melt Chocolate.
Once the chocolate has cooled, stir in the rum; set aside.
Pour the whipping cream into a large bowl and, using an electric mixer, whip until thick
but not stiff. Carefully whisk in the powdered sugar and cooled chocolate mixture into the whipped cream.
How to make Basic
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.
Linda Stradley - By
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -