Chocolate rum cream - master chefs

12 servings

Ingredients

Quantity Ingredient
4 ounces Chocolate, semi-sweet, melted
½ cup Water, hot
2 cups Cream, whipping
2 tablespoons Rum, dark

Directions

Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearly stiff. Gently fold chocolate mixture and rum into whipped cream.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

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