Melt chocolate by placing the chocolate in a bowl with 15ml hot water over it, over heated water in a saucepan.
Stir with wooden spoon.
Cool slightly, then add 4 beaten egg yolks.
Stir in the gelatine, dissolved in water. Beat the milk until stiff and fold into the chocolate mixture.
Then fold in the 4 stiffly beaten egg whites and the 30ml rum essence.
Refrigerate. |
