Tag Archives: rum

Cocoa Rum Dessert

This boozy, moussy choco-oozy dessert is gorgeously decadent and quite unlike anything I have ever eaten. Crunchy amaretti biscuits on the bottom give way to a velvety chocolatey middle and then a silken caramel topping…all with a distinct but delicate infusion of rum – fabulous! (And it’s easy and you can make it ahead of when you want to indulge in it).

Serves 10

What you need…

1 x 1.5 litre loaf tin

1 x medium, deep-sided roasting tin

100g caster sugar

50g brown sugar

4 large, happy eggs

500ml full fat milk

3 heaped tablespoons cocoa powder

50ml golden rum

200g amaretti biscuits (the crunchy ones, not soft), crumbled

Crème fraîche, to serve

What to do…

Preheat your oven to 160˚c / 325˚f / gas 3.

Melt the caster sugar in a small frying pan (I like to use copper for this sort of thing) over a moderate heat until you get a rich, chestnutty-coloured caramel – swirl the pan to help the sugar melt but don’t touch it or stir it!

Pour the caramel into your loaf tin and tilt it around until the base is evenly covered. Set aside.

Into your food processor tip the brown sugar and eggs and whizz for around 3 minutes or until the mixture is pale and slightly thickened. Tip in the milk, cocoa and rum and whizz for 30 seconds. Remove the mixing blade and then use a spoon to stir through the amaretti biscuits.

Tip the whole lot into your loaf tin. Pop the loaf tin into the roasting tin and fill the latter up with just-boiled water from the kettle. Carefully transfer to the middle of your oven and bake for 1 hour.

Remove and leave to cool in the tin, then pop into the fridge to chill for at least 4 hours, or until needed.

To serve, carefully run a knife around the edge of the tin and then invert the dessert onto a pretty serving plate, spooning over any caramel left behind in the tin.

Slice and serve with a dollop of crème fraîche – decadently indulgently delicious!

Inspired by…

Jamie Oliver who in turn was given this dessert by Baroness Susanna in Turin!

How easy…

Very and it looks and tastes like waaaaaay so much more effort was required.

Chocolate and Coffee Mousse with Rum

Silky, smooth and deeply, decadently chocolatey with a hint of rum, these very grown up chocolate mousses takes just a few minutes to knock up and even less time to demolish! Very yummy and deliciously naughty!

Makes 6

What you need…

125g dark chocolate (70% cocoa solids), chunked

25ml espresso coffee

1 tablespoon rum

3 large, happy eggs, separated

1 tablespoon maple syrup

What to do…

Use a handheld electric whisk to beat the egg whites until they form soft peaks. Set aside.

Tip the chocolate into a heatproof bowl, add the espresso and rum and then sit the bowl in a steamer over a pan of boiling water (bain marie).

As soon as the chocolate has melted, take the bowl out of the bain marie and allow the chocolate mixture to cool for 2 minutes. Stir in the egg yolks and maple syrup.

Use a metal balloon whisk to fold 1 spoonful of egg whites into the chocolate mixture. Tip in the remainder of the egg white and then very gently fold into the mixture, again using the balloon whisk.

Divide the mixture between 6 pretty glasses, cups or bowls and pop into the fridge for 2 hours.

If you fancy, you can decorate your mousses with a little grated white chocolate, but otherwise just serve them as the come – deliciously naughty!

Inspired by…

Kirstie Allsopp

How Easy…

Really, really easy and quick.

 

 

La Bomba! Rum-Laced Decadent Hot Chocolate

This fabulously decadent hot chocolate with its naughty little rum kick is ideal on a miserable grey day when you’re looking for something cheery and warm or alternatively, it would perfectly suit a Swiss chalet, roaring fire and snow-covered mountains. Even though it was only the first option available to me today, it did brighten a rather dull, grey afternoon: hot, smooth and velvety chocolate topped with indulgent rum-flavoured cream and then that cheeky little shot at the end! For grown ups only!

Serves 2

What you need…

100g plain chocolate, chopped

1 tablespoon icing sugar

500ml milk

200ml double cream

2 tablespoons rum, plus 2 shots to serve

What to do…

Chuck the chocolate, icing sugar and milk into a saucepan over a moderate heat. Melt the chocolate, whisking all the time and then warm the hot chocolate to piping hot.

In a bowl, pour in the cream with the 2 tablespoons rum and, using an electric hand held whisk, whip up the cream into stiff peaks (snow-like ones!) If you want to you can now put the cream into a piping bag but it’s not really necessary.

Pour the hot chocolate into 2 mugs or heatproof glasses and either pipe on a huge swirl of the rum-cream on the top or simply dollop it on. Leave a weeny space at the top – when your settled and ready to indulge, tip a shot of rum into each mug or glass, sit back and sip gently. The greyness of the day will be eased away, I promise! La Bomba! Rum-laced, decadent hot chocolate: lovely, velvety and comforting!

Inspired by…

The Lady

How easy…

Very. It’s more the mood that you’re in that’s important!