Chocolate Rum Cream - Master Chefs

Four ingredients. No cooking. Twenty minutes. This is the kind of recipe that makes you look like a culinary genius with almost zero effort.

Semi-sweet chocolate gets whisked with hot water until smooth, cooled to room temperature, then folded into billowy whipped cream with a splash of dark rum. That’s it.

The result is a silky, cloud-like chocolate cream with just enough boozy warmth to keep things interesting.

Spoon it into dessert glasses as a mousse, pipe it onto cakes as a filling, dollop it over fresh berries, or just eat it straight from the bowl with a spoon. No judgment here.

Chef Tips

• Cool the chocolate mixture completely to room temperature before folding into the cream; warm chocolate will deflate the whipped cream instantly
• Whip the cream to nearly stiff peaks, not fully stiff, so it folds more smoothly without becoming grainy
• Fold gently with a rubber spatula using wide, sweeping strokes to keep the mixture light and airy
• Adjust the rum to taste; start with one tablespoon if you prefer a subtler boozy note