Chocolate-Rum Cream

Preparation info

  • Yield:

    3½ cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 3 ounces (85 g) unsweetened chocolate
  • 7 ounces (200


  1. Chop both chocolates into small pieces. Melt in a bowl set over simmering water. Set aside but keep warm.
  2. Whip the heavy cream until soft peaks form.
  3. Whip the egg yolks by hand until light and fluffy, about 2 or 3 minutes. Bring the honey to a boil and gradually add it to the egg yolks. Add the dark rum and continue to whip rapidly until the mixture h