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Puddings and Creams
Chocolate Foam/Crema di Ciocolata (using unsweetened chocolate, water, rum, cream and sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 pound unsweetened chocolate, grated
1 cup water
rum
1 cup sugar
1 pint heavy cream, whipped



Directions

Make a simple syrup of the water and sugar, and add to the chocolate which has been melted in a double boiler top, mix, then cool.

When cool, beat in the whipped cream slowly and flavor with rum.

Freeze, but not too hard.

Serves 6.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Paul Serusier: L'Aven au Bois d'Amour, 1888.

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