3 Reviews

Wow! I made this with 2 oz of 80% cocoa and 4 oz dark chocolate which may be a tad bitter with a slightly sweet aftertaste for some. My bro and his girlfried really loved it! It IS rich. I'd cut the rum to 1.5 tbs and almond extract to 1/8 but that's personal preference. Mother said she would use it as a frosting on a sponge cake. I'd use it as a filling. ;-)

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V'nut-Beyond Redemption September 25, 2005

What can I say, other than Absolutely FANTASTIC. This was 1 great tasting dessert, with great taste. It really has that great rum flavor. Will defineately be making again. Made for Recipe swap#29. Thanks for the GREAT recipe.

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weekend cooker June 04, 2009

Inspite of it's elegance, this recipe is extremely easy to make! At first I thought the almond flavoring was going to overwhelm the rum flavor but after it had chilled it was no problem. Next time I might be tempted to try rum extract rather than the actual rum, just to see which I prefer. I might also be tempted to try it with milk chocolate morsels as not everyone in my family likes semisweet chocolate as much as I do. Thanks Dreamgoddess for great dessert!

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FlowrBx August 14, 2005
Chocolate Rum Dessert