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Chocolate Rum Angel




Source of Recipe


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List of Ingredients




1 1/2 Cups Milk
2 Eggs, beaten
½ Cup Sugar
1/4 Teaspoon Salt
1 Envelope Unflavored Gelatin
1/3 Cup Cold Water
3/4 Cup Semi-sweet Chocolate Chips
2 Tablespoons Rum or Rum Flavoring
1 1/2 Cups Whipping Cream
1 Angel Food Cake (13 or 16 Oz)
½ Cup Sliced Almonds
Sweetened Whipped Cream
Fresh Strawberries


Recipe



Blend first four ingredients in top of double boiler and cook over simmering water, stirring until mixture is of custard consistency and coats a spoon, about 10-15 minutes.

Soften gelatin in cold water and add to hot custard, stirring to dissolve. Remove 1 cup of custard and add to chocolate chips. Stir until chocolate is melted. Set aside.

When remaining custard is cool, add rum and chill until mixture just begins to thicken.

Whip cream and fold into chilled custard. Tear cake into pieces and fold into custard. Pour mixture into a 9-inch springform pan or a 9x13-inch pan. Drizzle chocolate custard over top and sprinkle with almonds. Chill to set.

If using springform pan, unmold. Cut into serving pieces and garnish each with sweetened whipped cream and a strawberry.

YIELD: 14-16 servings