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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Taken from / Ingredients:
155 g 66% valrhona chocolate (chopped) |
100 g whipping cream |
2 teaspoons rum |
400 g whipping cream |
2 tablespoons icing sugar |
8 g gelatin |
4 tablespoons boiling water |
Directions:
1. Whip 400g whipping cream with icing sugar till mousse state and chill till ready to use.
2. Dissolve gelatin in water and keep warm for use later.
3. Heat 100g whipping cream till hot but not boiling, add in the chopped chocolate pieces and stir till you get a smooth paste. (You might need to warm this in a hot water bath, if the chocolate pieces are not dissolved completely.).
4. Stir in the gelatin and rum. Cool the chocolate mixture a little.
5. Stir some whipped cream into the slightly warm chocolate mixture a few times.
6. Pour chocolate mixture into the whipped cream and mix gently till well combined. If the mixture is runny, chill in the refigerator for 2 - 3 minutes.
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