Chocolate Rum Angel – a delicious recipe with milk, eggs, sugar, salt, unflavored gelatin, cold water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blend first four ingredients in top of double boiler and cook over simmering water, stirring until mixture is of custard consistency and coats a spoon about 10 to 15 minutes.
2
Soften gelatin in cold water and add to hot custard, stirring to dissolve.
3
Remove 1 cup of custard and add to chocolate chips. Still until chocolate is melted.
4
Set aside.
5
When remaining custard is cool, add rum or flavoring and chill until mixture just begins to thicken.
6
Whip cream and fold into chilled custard. Pour mixture into a 9-inch spring-form pan or 9 x 13-inch pan. Drizzle chocolate custard over top and sprinkle with almonds. Chill to set.
7
If using spring-form pan, unmold.
8
Cut into servings and garnish each with sweetened whipped cream and a strawberry.
972
kcal
Calories
69
g
Fat
71
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 1/2 c. milk, 2 eggs, beaten, 1/2 c. sugar, 1/4 tsp. salt, and more.
Yes, Chocolate Rum Angel falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
