Wednesday, September 11, 2013

Chocolate Rum Dessert

  • 6 ounces semisweet chocolate morsels
  • 3 eggs, separated
  • 2 tablespoons light rum
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon ground nutmeg
  • whipped cream, for garnish
  • chocolate curls, for garnish


  1. Melt the chocolate in a double boiler over gently boiling water.
  2. Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
  3. Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
  4. Remove from heat and add the rum, almond extract and nutmeg.
  5. Beat the egg white until stiff peaks form.
  6. Gently fold into the chocolate mixture.
  7. Spoon into stemmed glasses or demitasse cups and chill.
  8. When ready to serve, top with whipped cream and garnish with chocolate curls.

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