Prep 0 mins
Cook 15 mins
I made this in the class at my school, it is better to make day before since there is no gelatine in this recipe and takes time to set.
- Melt the chocolate over a bain marie.
- separate the eggs.
- Whisk together the egg whites and sigar.
- lightly whip the cream.
- Add the egg yolks one at a time to the melted chocolate then add the rum.
- Beat in well.
- Next fold in the egg white mix.
- Lastly fold in the cream.
- Refrigerate until set.