This is one from the Mum, who is now addicted to using the Manchester Still Inc's Rums for cooking!
Credit: Jennie (Mum) Down
- 1 pint of double cream
- 5 egg yolks
- 5 tablespoons of Dalton's Element Spiced Rum
- 5 tablespoons of granulated sugar
- 200 g of dark cooking chocolate
Heat the cream in a pot until bubbles appear, but be careful not to boil. Remove from heat and let it stand for one minute. Break the dark chocolate up and add to the cream. Let it stand.
Beat your egg yolks up, add the sugar and the rum. Stir the chocolate and cream until smooth.
Stirring constantly combine the two mixtures.
Keep stirring until thickening and consistent. Pour into teacups or whatever portion size you like and cool in the fridge for 4 hours.