Chocolate Rum Cream - Master Chefs

05.09.2008 | Author: Cook | Posted in Great chefs of NY
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Chocolate Rum Cream - Master Chefs


Servings: 12
Ingredients: 

  • 4 oz Chocolate, semi-sweet,              2 c  Cream, whipping
    • 

  • -- melted                           2 tb Rum, dark
    • 

  • 1/2 c  Water, hot
    •

Whisk together 4 ounces of semisweet chocolate and hot water;
cool to room temperature. Whip cream until nearly stiff. Gently fold
chocolate mixture and rum into whipped cream.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin

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