| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Orleans |
Desserts |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Chocolate, semi-sweet |
| 1 |
c |
Cream |
| 2 |
tb |
Rum |
|
|
Sugar, confectioner's |
INSTRUCTIONS
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
: Box 71112, New Orleans, Louisiana - 1983
: Chef Willy Coln, Willy Coln's Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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