Chocolate Rum Angel
- 1 1/2 c. milk
- 2 eggs, beaten
- 1/2 c. sugar
- 1/4 tsp. salt
- 1 envelope unflavored gelatin
- 1/3 c. cold water
- 3/4 c. semi-sweet chocolate chips
- 2 Tbsp. rum or rum flavoring
- 1 1/2 c. whipping cream
- 1 (13 or 16 oz.) angel food cake
- 1/2 c. sliced almonds
- sweetened whipped cream
- fresh strawberries
- 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.
- Soften gelatin in cold water and add to hot custard, stirring to dissolve.
- Remove 1 cup of custard and add to chocolate chips. Still until chocolate is melted.
- Set aside.
- When remaining custard is cool, add rum or flavoring and chill until mixture just begins to thicken.
- 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.
- If using spring-form pan, unmold.
- Cut into servings and garnish each with sweetened whipped cream and a strawberry.
milk, eggs, sugar, salt, unflavored gelatin, cold water, semisweet chocolate chips, rum, whipping cream, angel food cake, almonds, whipped cream, fresh strawberries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=271533 (may not work)