Zutaten für Chocolate Rum Dessert
- Semisweet Chocolate Morsels
- Eggs
- Light Rum
- 1 teaspoon almond extract
- Ground Nutmeg
- whipped cream for serving
- chocolate curls for garnish
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Zubereitung von Chocolate Rum Dessert
- Melt 6 ounces of semi-sweet chocolate in a double boiler over gently simmering water, stirring occasionally until smooth.
- In a separate bowl, beat 4 large egg yolks until thick and pale yellow.
- Gradually whisk in 1.5 ounces of the melted chocolate into the egg yolks until fully incorporated.
- Add the egg yolk mixture to the remaining melted chocolate in the double boiler, stirring constantly until smooth and well combined.
- Remove from heat and stir in 2 tablespoons of dark rum, 1 teaspoon of almond extract, and 1/4 teaspoon of ground nutmeg.
- In a clean, grease-free bowl, beat 4 large egg whites with a pinch of salt until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the chocolate mixture in two additions, being careful not to deflate the egg whites.
- Spoon the mixture into stemmed glasses or demitasse cups, filling them about ¾ full.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set.
- Before serving, top with freshly whipped cream and garnish with chocolate curls.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
91g
Fat
39g
Carbs
9g
