Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Chocolate, semi-sweet
1 c Cream
2 tb Rum
Sugar, confectioner's
Melt the chocolate carefully into the cream. Bring
the mixture to a boil.
Cool for at least an hour and whip until stiff.
Refrigerate overnight.
Add rum and pipe into serving glasses. Dust with
sugar and chocolate shavings and serve.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Willy Coln, Willy Coln's Restaurant,
New Orleans
