Chocolate-Rum Cream

Name: Chocolate-Rum Cream
Yield: Yield: 3½ cups (840 ml)
Ingredients: 3 ounces (85 g) unsweetened chocolate; ¼ cup (60 ml) or 3 ounces (85 g) honey; 2 tablespoons (30 ml) dark rum; 1¾ cups (420 ml) heavy cream; 3 egg yolks (¼ cup/60 ml); 7 ounces (200 g) sweet dark chocolate

Preparation info

Yield:
3½ cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

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

Dessert
Vegetarian

Method

Chop both chocolates into small pieces. Melt in a bowl set over simmering water. Set aside but keep warm.
Whip the heavy cream until soft peaks form.
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