Mary & Martha's Kitchen Recipe

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Chocolate Rum Cream - Master Chefs Recipe 4 oz Chocolate, semi-sweet, -- melted 1/2 c Water, hot 2 c Cream, whipping 2 tb Rum, dark Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearly stiff. Gently fold chocolate mixture and rum into whipped cream. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

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<h1>Chocolate Rum Cream - Master Chefs</h1> <h2>Recipe</h2><p> <P>4 oz Chocolate, semi-sweet, <P>-- melted 1/2 c Water, hot <P>2 c Cream, whipping <P>2 tb Rum, dark <P>Whisk together 4 ounces of semisweet chocolate and hot water; cool to room temperature. Whip cream until nearly stiff. Gently fold chocolate mixture and rum into whipped cream. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin <div><a href='http://www.maryandmarthaskitchen.com/Chocolate_Rum_Cream_-_Master_Chefs/11987/' title='Chocolate Rum Cream - Master Chefs Recipe'>Chocolate Rum Cream - Master Chefs Recipe</a></div>

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