This is a fantastic little recipe that is no trouble to make. It makes the perfect summer dessert because of it’s lovely light texture.
It is also a super way for us Mom’s to use up any leftover chocolate after Easter or Christmas…well I find it saves me popping them all in my mouth!!! And the Rum of course takes it to the next level.
We love to have it as a Saturday night treat for the boys as pictured here with Buttermilk Chicken http://kenmarefoodies.com/southern-fried-butter-milk-chicken/ and Chips with Homemade Lemonade http://kenmarefoodies.com/homemade-lemon-and-lime-cordial/
Ingredients:
- 150g plain chocolate
- 100g milk chocolate
- 3tbsp. dark rum
- 4 medium eggs, seperated
- 150 ml double cream
- Chocolate flakes or curls to decorate
Directions:
- Break the chocolates into pieces and melt together in a bowl over a pan of hot water with the rum.
- Stir in the egg yolks until well blended then remove the bowl from the pan and leave to cool.
- Whip the cream until softly peaking and fold two thirds into the chocolate mixture. Chill the remaining cream.
- In a separate bowl, whisk the egg whites until stiffly peaking. Lightly fold into the chocolate mixture.
- Pour the mixture into a glass serving dish and chill for roughly 2 hours or until set. Pipe the remaining cream on top to decorate and finish with the chocolate flakes or curls.
