George Lang

Chocolate Mignon Topped with Rum Cherry

Csokoládés Csemege Rumosmeggyel

Preparation info

  • 20 pieces

    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ¾ cup sugar
  • ½ cup grated semisweet chocolate
  • 1 cup

Method

  1. Boil ½ cup of the sugar with ¼ cup water. Mix in the grated chocolate and simmer for 2 minutes. Remove from heat.
  2. Add grated walnuts and the rum, and work them in well.