CHOCOLATE RUM DESSERT
From Southern Living, this lavish dessert makes a beautiful presentation topped with whipped cream and chocolate curls and served in stemmed glasses. Similar to pudding, this dessert is richer with a delighful rum-laced flavor. I had forgotten about this recipe until I was going through my magazines, but it's on the top of my list to make again soon.
Provided by Dreamgoddess
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the chocolate in a double boiler over gently boiling water.
- Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
- Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
- Remove from heat and add the rum, almond extract and nutmeg.
- Beat the egg white until stiff peaks form.
- Gently fold into the chocolate mixture.
- Spoon into stemmed glasses or demitasse cups and chill.
- When ready to serve, top with whipped cream and garnish with chocolate curls.
Nutrition Facts : Calories 291.9, Fat 14.9, SaturatedFat 7.8, Cholesterol 159.9, Sodium 53.9, Carbohydrate 28.3, Fiber 2.9, Sugar 22.9, Protein 6.6
CRAIG CLAIBORNE'S RUM CHOCOLATE DESSERT
Make and share this Craig Claiborne's Rum Chocolate Dessert recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
- You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
- Cut a round of wax paper to fit the bottom.
- Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
- Shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
- Sift the flour and sugar together; set aside.
- Place chocolate in the top of a large double boiler over hot water on medium heat.
- Dissolve the coffee in the boiling water and pour over the chocolate.
- Cover the pot and leave until the chocolate is melted.
- Remove the top of the double boiler and stir well with a wire whisk until smooth.
- With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
- Gradually whisk in the dry ingredients and then the rum.
- Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
- Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
- In two or three additions fold the whites into the chocolate.
- Pour the mixture into the prepared pan; smooth the top.
- Place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut AWhipped Cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
- With a small metal spatula first cover the sides of the cake and then the top.
- Additionally, may decorate with chocolate curls or with candied violets or rose petals.
- May refrigerate, if needed before serving.
Nutrition Facts : Calories 512.4, Fat 41.3, SaturatedFat 24.7, Cholesterol 245.1, Sodium 143.4, Carbohydrate 30.6, Fiber 3.1, Sugar 21.2, Protein 8.3
CHOCOLATE RUM CAKE
Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!
Provided by Suzanne Stull
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
- With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
- Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
- To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.
Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g
CHOCOLATE RUM BALLS
These creamy, truffle-like goodies are on my cookie tray every Christmas. If you like, prepare them up to three days ahead of time--just store them in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Dissolve coffee granules in warm rum. Beat cream cheese, confectioners' sugar, almonds and rum mixture until blended. Stir in melted chocolate. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in crushed cookies. Store in an airtight container in the refrigerator, separating layers with waxed paper.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 21mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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