Recipe - Chocolate Rum Dums

4 ounce Chocolate, semisweet,
melted
One half cup Water, hot
2 cup Cream, whipping
2 tablespoon Rum, dark

Whisk together 4 ounces of semisweet chocolate and hot water;
cool to room temperature. Whip cream until nearly stiff. Gently fold
chocolate mixture and rum into whipped cream.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip