Recipe by Dreamgoddess
From Southern Living, this lavish dessert makes a beautiful presentation topped with whipped cream and chocolate curls and served in stemmed glasses. Similar to pudding, this dessert is richer with a delighful rum-laced flavor. I had forgotten about this recipe until I was going through my magazines, but it's on the top of my list to make again soon.
Top Review by V'nut-Beyond Redemption
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. ;-)
- 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
Directions See How It's Made
- Melt the chocolate in a double boiler over gently boiling water.
- Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
- Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
- Remove from heat and add the rum, almond extract and nutmeg.
- Beat the egg white until stiff peaks form.
- Gently fold into the chocolate mixture.
- Spoon into stemmed glasses or demitasse cups and chill.
- When ready to serve, top with whipped cream and garnish with chocolate curls.