Yield: 4 Servings
|6 ounces||Chocolate, semi-sweet|
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