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Marble-Top Chocolate Rum Squares




Source of Recipe


Elizabeth Baird


List of Ingredients




2 cups (500 mL) Graham cracker crumbs
1/3 cup (75 mL) Butter, melted

•
FILLING:
2 Eggs, separated
1 cup (250 mL) Milk
3/4 cup (175 mL) Granulated sugar
1 tbsp (15 mL) Gelatin
1/2 tsp (2 mL) Salt
1 cup (250 mL) Semisweet chocolate chips
1/3 cup (75 mL) Dark rum
1 cup (250 mL) Whipping cream
1 tsp (5 mL) Vanilla

Recipe



In bowl, stir crumbs with butter; press evenly into bottom of 13- x 9-inch (3 L) glass baking dish. Bake in centre of 325°F (160°C) oven for 10 minutes. Let cool completely on rack.

Filling: In small bowl, whisk egg yolks with milk. Cover and refrigerate whites. In saucepan over medium heat whisk together 1/2 cup (125 mL) of the sugar, the gelatin and salt. Whisk in egg yolk mixture and cook for about 5 minutes or until slightly thickened. Add chocolate chips, whisking until smooth. Remove from heat; stir in rum. Transfer to bowl, cover with plastic wrap and refrigerate for about 1 hour or until thickened to consistency of pudding.

Let egg whites come to room temperature; in bowl, beat until soft peaks form. Beat in sugar until stiff peaks form. Fold into chilled chocolate mixture.

Whip cream with vanilla until soft peaks form. Spoon layers of chocolate mixture, alternating with whipped cream, over prepared crust. Using tip of knife, swirl top to create marbled effect. Cover with plastic wrap and refrigerate for at least 4 hours or until chilled. (Can be refrigerated for up to 24 hours.)