Chocolate rum russe
Instructions:
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The old Fannie Farmer Cookbook suggests that this may be chilled in individual sherbet glasses, as well as being made in a large mold. The mold is chilled, turned out on a plate, then decorated with ladyfingers or slices of jelly roll.
- 1 package (1 tablespoon) unfavored gelatin;
- 1⁄4 cup cold water;
- 1⁄2 cup hot milk;
- 1⁄3 cup powdered sugar;
- 3 tablespoons dark rum;
- 1 square (1 ounce) unsweetened chocolate, grated;
- 1 cup heavy cream;
- 6 ladyjingers or slices of jelly roll for garnish.
- Soften the gelatin in the cold water. Add to the hot milk and stir until dissolved. Turn into a mixing bowl and add the sugar and rum.
- Place bowl over a pan of ice water and stir until mixture begins to thicken. Beat until fluffy. Fold in the grated chocolate.
- Whip the cream, and fold into the pudding. Pour into 4 to 6 individual molds (depending on size) or 1-quart mold. Chill 2 to 4 hours, until set.
- Turn out onto a serving platter and garnish with ladyfingers or slices of jelly roll.