Rum and Macaroon Cream

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.

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