- 1 tbsp Rum
- 1 tbsp Butter
- 4 Eggs, separated
- 250 gm dark Chocolate
- Melt the dark chocolate pieces in a double boiler, or in a bowl over hot water.
- When thoroughly melted, stir in the egg yolks (one at a time), rum and butter.
- Whisk the egg whites until stiff and fold them into the chocolate mixture until thoroughly combined.
- Spoon into serving dishes and refrigerate for at least 2 hours before serving. Decorate with whipped cream, if desired.
Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.