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Chocolate cream with coffee and rum

Chocolate, Coffee, and Rum Cream

An amazing cream! The pairing of coffee and rum is a time-honored classic — quick and delicious! This cream is perfect for French macarons, and it's just as good for filling cakes and pastries.

Dot (Varya)

Recipe author

Composition / ingredients

Servings:

Chocolate (milk chocolate)

150

Cream (33%, heavy cream)

100

Coffee (instant)

1.5

Rum (or brandy)

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

Cooking method

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HOW TO MAKE IT: 1. Chop the milk chocolate and put it in a bowl. 2. In a saucepan, bring the cream and coffee to a boil, whisking until the coffee is fully dissolved. 3. Pour the hot coffee cream over the chopped chocolate, whisking constantly so no lumps form. 4. Add the rum and the softened butter, cut into small cubes, and keep whisking until smooth. 5. Cover with plastic wrap and chill in the freezer until set. Whip it before using.