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20–28
Medium
Published 2003
This name comes from the similarity to the earthy fungus: dark, intense and a rare treat.
Break the chocolate up finely (this can be done in the food processor). Put into a bowl. Heat the cream to boiling point and add the butter and rum and mix through. Pour over chocolate and blend till smooth and all the chocolate is melted. Pour onto a large flat plate and chill in the fridge until it is set and firm enough to shape.