Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Basics Creams
Masterchefs New york
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Chocolate, semi-sweet,
-- melted
1/2 c Water, hot
2 c Cream, whipping
2 tb Rum, dark
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
