• 12servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 4 ounces Chocolate, semi-sweet, melted

  2. 1/2 cup Water, hot

  3. 2 cups Cream, whipping

  4. 2 tablespoons Rum, dark

Instructions Jump to Ingredients ↑

  1. Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearly stiff. Gently fold chocolate mixture and rum into whipped cream. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin


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