Chocolate Rum Cream - Master Chefs Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Chocolate, semi-sweet,
2 cup: Cream, whipping
-- melted,
2 tbsp: Rum, dark
1/2 cup: Water, hot
Whisk together 4 ounces of semisweet chocolate and hot water,
Directions:
cool to room temperature. Whip cream until nearly stiff. Gently
fold chocolate mixture and rum into whipped cream.
Source: New Yorks 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
Source from luhu.jp
fold chocolate mixture and rum into whipped cream.
Source: New Yorks 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
Source from luhu.jp