Sprinkle gelatin over cold milk in 5 cup blender. Let stand until gelatin
granules are moistened. Add chocolate (reserve some for garnish, if
desired) and hot milk. Cover and whirl at low speed until chocolate melts
and gelatin dissolves, about 2 minutes. Stop blender. Add cream, eggs,
sugar and rum. Cover and whirl at high speed until well mixed. With blender
still running, remove center cap of lid and add ice cubes 1 at a time.
Whirl until ice melts. Pour at once into individual dessert dishes. Chill
until set, about 30 minutes. Garnish with dollops of whipped cream and
reserved chocolate. Yield: 8 to 10 servings.
MARION GLATTER (MRS. RICK)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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