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Chocolate-Rum Cream
Preparation info
- Yield:
3½ cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
3 ounces 85 g 7 ounces 200
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
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