In the Kitchen: The Cooking Diva Whips Up Licor Casero: Rum & Chocolate Cream (Crema de chocolate y ron)

Posted By Stevie Wilson on Aug 20, 2009 |

Ok. I have to tell you that I love this blog– just because the food sounds so incredible – plus I have to work for it because it’s all in Spanish. I know most of the words because my grandmother was a fluent and I used to speak to her– but once I hit school, that all fell apart. So my understanding is mes a mes and not so great. Though if you speak to me, I can get it * s l o w l y* . It’s the conjugation of verbs.
The beauty of the Cooking Diva is that her verbs and language is straight forward and cooking is pretty much following a recipe, less problematic than a conversation.
So translating it isn’t such a hassle.

This is a home-made liquer/drink and it’s Rum and Chocolate Cream– and it makes a delish drink that’s super for summer and perfect at holiday time.
This particular recipe is pretty easy and it’s fun to make and others often will sit in the kitchen watching you make it till you are giving cooking or mixology lessons.
Ingredients:
3 Eggs– fresh, washed and without any cracks.
2 tablespoons of chocolate syrup– use a good chocolate syrup. Do not use something cheap. If you need to make it yourself, make sure you use scharfenberger or some high end brand of chocolate.
1 1/2 teaspons of almond extract
14 oz can of sweetened condensed milk
2 cups whipping cream (not the can, the package stuff to whip up)
1 1/2 cup dark rum (preferably aged rum 5-7 years. A brand to try: Cruzan! It’s fabulous!)
Preparation:
Place all the ingredients in the mixer and blend on medium for 1 minute until well-mixed. If you want it a bit thicker, you can whip it a bit longer but then it gets difficult in terms of bottling and handling- because eventually it will separate.
This is a great gift so if you have some pretty or decorative small bottles, fill cap tightly and store in a very cool place (like the back of a refrigerator.) Make sure to serve it cold and sprinkle chocolate powder or nutmeg across the top.
Another tip from the CookingDiva.net
Tip: Take 4 ounces of expresso coffee and mix it with the other ingredients in one large container. If you are making this by the glass, add 50% of the coffee and 50% of the Rum Chocolate Cream and voila– amazing mocha drink with rum!.
Thank you to the Cooking Diva for such a great and easy recipe.
(
Stevie Wilson