"Got Rum?" Magazine
February 2015: COOKING WITH RUM- Chocolate Cream Pots and Berries in Champagne & Rum
Chef Susan Whitley shares with us two recipes Chocolate Cream Pots and Berries in Champagne & Rum in the 2015 February issue of "Got Rum?" magazine.
February 2015: Cooking with Rum
-by Chef Susan Whitley
The Month of Rum and Romance!
It’s February and love is in the air. I have two great recipes that will make your loved one feel extra special this month. What better way to express your love than with strawberries and chocolate! Here are some treats that are sure to make your evening unforgettable.
Chocolate Cream Pots
Ingredients:
• 1 6 oz. Package of Semi-sweet Chocolate Bits
• 1 Tbsp. Sugar
• 1 Egg
• 1 tsp. Vanilla Extract
• 1 tsp. Rum, use Dark or Spiced Rum
• ¾ C. Milk
Directions:
Place the chocolate, sugar, egg, vanilla and rum in a blender, but don’t turn it on yet. Heat the milk in a small saucepan and bring to a boil. Pour milk immediately into the blender, cover and blend at high speed for one minute. Pour the creamy mixture into six small custard cups (or small glasses) and chill in the refrigerator for at least two hours. Top with whipped cream and add sprinkles (optional).
Berries in Champagne & Rum
Ingredients:
• Strawberries
• Dry Champagne
• Rum
Directions:
Fill a tulip champagne glass with five or six medium-size strawberries. Pour dry champagne into the glass to within ½ inch of the top, then add two tablespoons of rum and chill for 30 minutes in the refrigerator. You and your loved one can enjoy the berries with a spoon and then feel free to drink from the glass when the berries are gone!
Don’t despair if you don’t have time to hit the market or if you don’t find fresh strawberries. This recipe can also be prepared in Martini glass with a maraschino cherry instead of the Strawberries.