A delicious and easy-to-make dessert, Rum and Macaroon Cream is ideal to serve as the final course of a summer dinner party. If you like, sprinkle over some crushed macaroons just before serving.
16 fl. oz. double cream , whipped until fairly thick but not stiff
2 tablespoons dark rum
4 oz. dark cooking chocolate, melted
4 oz. crushed macaroons
2 tablespoons castor sugar
In a medium-sized mixing bowl, mix the cream, rum and melted chocolate to-gether. With a metal spoon, fold in the crushed macaroons and sugar.
Spoon the mixture into a glass serving dish and chill in the refrigerator for 1 hour before serving.