Chocolate cream with coffee and rum

Amazing cream! After all, the combination of coffee and rum has long been a classic! Fast and delicious! This cream is great for French macarons cookies, as well as for cakes and pastries.

Dot (Cooking)

Recipe author

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Composition / ingredients

Servings:

Chocolate (milk)

150

Cream (33%)

100

Coffee (instant)

1.5

Rum (or cognac)

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 4 g

Fats 48 % 30 g

Carbohydrates 45 % 28 g

423 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:

COOKING:
1. Grind the milk chocolate and put it in a bowl;
2. In a saucepan, boil the cream with the addition of coffee, mix with a whisk until completely dissolved.
3. Pour hot coffee cream into the crushed chocolate, stirring constantly with a whisk so that there are no lumps.
4. After adding rum and softened butter in small cubes, and continue to mix with a whisk until a homogeneous consistency.
5. Cover with cling film and put it in the freezer until it hardens. Beat before use.