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Chocolate Rum Cream Recipe

4 oz Chocolate, semi-sweet, melted

1/2 c Water, hot

2 c Cream, whipping

2 tb Rum, dark

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

This entry was posted on Saturday, July 5th, 2008 at 1:49 am and is filed under Creams and Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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