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Chocolate Rum Charlotte Rousse




Source of Recipe


Internet


List of Ingredients




20 ladyfingers
Rum
2 Tbsp. unflavored gelatin
1/2 cup very cold water
2 cups milk
2 oz semisweet chocolate
6 egg yolks
1 cup sugar
2 cups heavy cream (mixed with 1/2 tsp. rum extract) whipped
2 tsp. pure vanilla extract


Recipe



First line a large springform pan with ladyfingers, sprinkle with rum

Soak gelatin in cold water to soften

Blend milk and chocolate over hot water

Beat the yolks until thick and lemon colored, then beat in sugar. Pour in the hot chocolate mixture VERY SLOWLY, beating as you pour. Cook over hot water until thick and smooth. Add gelatin and stir to dissolve

Place in refrigerator. When partially set and thick and syrupy, fold in the whipped cream ad vanilla extract.

Return to refrigerator over night. To serve unmold the springform pan. Cut into slices, with additional whipped cream and grated chocolate