- 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: Always strain sugar or jaggery syrups before adding to sweets, so that the muddy grains do not taste like grit in the sweet dishes. Allow the grit to settle below before straining.