6 oz Chocolate, semi-sweet
1 c Cream
2 tb Rum
Sugar, confectioner’s Melt the chocolate carefully into the cream. Bring the mixture to a boil. Cool for at least an hour and whip until stiff. Refrigerate overnight. Add rum and pipe into serving glasses. Dust with sugar and chocolate shavings and serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Willy Coln, Willy Coln’s Restaurant, New Orleans