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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Melt chocolate, espresso, rum, salt and butter. Bloom and dissolve gelatin
in 1/2 cup cream.
Whipe 1 1/2 cup cream to peaks.
Add dissolved gelatin to chocolate. Fold 1/4 whipped cream to lighten.
Fold in 1/2 of whipped cream. Fold in rest of whipped cream.
Spoon into serving glasses. Refrigerate 1 hour; cover with plastic wrap.
Contributor: Good Eats
Ingredients:
12 Ounce(s) semi sweet chocolate
3 Ounce(s) espresso
1 Tablespoon(s) rum
1 Ounce(s) salt
1/4 Cup(s) butter
1 Teaspoon(s) gelatin
8 Tablespoon(s) cream (heavy) |
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