Yield: 4 Servings
Measure | Ingredient |
---|---|
6 ounces | Chocolate, semi-sweet |
1 cup | Cream |
2 tablespoons | Rum |
\N \N | Sugar, confectioner's |
Melt the chocolate carefully into the cream. Bring the mixture to a boil.
Cool for at least an hour and whip until stiff. Refrigerate overnight.
Add rum and pipe into serving glasses. Dust with sugar and chocolate shavings and serve.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans