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