February 2019 - Cooking with Rum

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Cooking with Rum

                    Dark Chocolate with Rum Liqueur

Ingredients:

  • 1 lb. Bittersweet or semisweet chocolate
  • 1 C. Heavy Cream
  • 1/4 C. Rum Liqueur
  • Sifted Cocoa Powder

Directions:

Chop into tiny pieces the chocolate using a knife (or in a food processor) and place in a medium mixing bowl.

Heat to a simmer the heavy cream in a small saucepan over medium heat then pour over the chocolate. Cover the mixing bowl with foil and let sit for about 4 minutes. Using a rubber spatula or wooden spoon (whisking introduces air bubbles, so avoid the whisk), stir gently until the mixture is smooth and thoroughly blended then stir in the rum liqueur.

Cool to room temperature, stirring occasionally, then refrigerate for 3 to 4 hours, until thick and stiff.

Line a baking sheet with wax or parchment paper. Measure out the ganache in tablespoonfuls (not heaping) and quickly roll between your palms to form rough spheres. Drop each of the spheres into a bowl of sifted cocoa powder. Toss with the cocoa powder until coated, and place the spheres on the lined baking sheet. Refrigerate until ready to serve. Makes about 4 dozen medium size truffles.

                 Chocolate Creams with Rum Liqueur

Ingredients:

  • 2 oz. Dark Chocolate
  • 2/3 c. Double Cream
  • 2 Tbsp. Rum Liqueur
  • Cocoa Powder
  • Amaretti biscuits (or almond macaroons)

Directions:

Put the dark chocolate in a medium bowl. Reserve 2 tablespoons of cream. In a saucepan, mix the rest of the cream with the liqueur. Bring the mixture just to boil, then pour over the chocolate and mix until the latter melts. Divide the cream-chocolate mixture between two small glasses, set aside to cool. Whip the cream you reserved until it thickens and spoon carefully into the glasses. Put in the fridge for chilling; wait at least 1 hour before you start decorating the desserts.

Use a heart-shaped cookie cutter or cut out a heart from a piece of thick paper.

Set the cookie cutter or the cut-out heart over a glass and sift the cocoa powder over the desserts. Repeat on the other glass. Serve with Amaretti biscuits.

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Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family.

Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.

sue@gotrum.com