The Chocolate Inn contains all
chocolate recipes. Try one today!
Chocolate Rum Angel
1 1/2 cups milk
2 eggs, beaten
1/2 cup granulated sugar
1/4 teaspoon salt
1 envelope unflavored gelatin
1/3 cup cold water
3/4 cup semisweet chocolate chips
2 tablespoons rum or rum flavoring
1 1/2 cups whipping cream
1 angel food cake
1/2 cup sliced almonds
Sweetened whipped cream
Fresh strawberries
Blend first four ingredients in top of double boiler and cook over simmering
water, stirring, until mixture is of custard consistency and coats a spoon,
about 10 to 15 minutes. Soften gelatin in cold water and add to hot custard,
stirring to dissolve. Remove 1 cup of custard and add to chocolate chips. Stir
until chocolate is melted. Set aside.
When remaining custard is cool, add rum and chill until mixture just begins to
thicken. Whip cream and gold into chilled custard. Tear cake into pieces and
fold into custard. Pour mixture into a 9-inch springform pan or a 13 x 9-inch
pan. Drizzle chocolate custard over top and sprinkle with almonds. Chill to set.
If using a springform pan, unmold. Cut into serving pieces and garnish each with
sweetened whipped cream and a strawberry.
