Chocolate Rum Angel

• 1 1/2 c. milk
• 2 eggs, beaten
• 1/2 c. sugar
• 1/4 tsp. salt
• 1 pkg. unflavored gelatin
• 1/3 c. cold water
• 3/4 c. semi-sweet chocolate chips
• 2 Tbsp. rum or rum flavor
• 1 1/2 c. whipping cream
• 1 angel food cake
• 1/2 c. sliced almonds
• sweet whipped cream
• fresh strawberries

1. Blend first 4 ingredients in top of double boiler and cook over simmering water, stirring, until custard consistency and coats spoon (10 to 15 minutes).
2. Soften gelatin in cold water and add to hot custard.
3. Stir
4. to dissolve.
5. Remove 1 cup custard and add to chocolate chips.
6. Stir until melted.
7. Set aside.
8. To remaining cool custard, add rum and chill until mix begins to thicken.
9. Whip the cream and fold into chilled custard.
10. Tear cake into pieces and fold into custard.
11. Pour mix into 9-inch spring-form pan or 9 x 13-inch pan.
12. Drizzle chocolate custard over top and sprinkle with almonds.
13. Chill to set.
14. Garnish with sweet whipped cream and strawberries.

milk, eggs, sugar, salt, unflavored gelatin, cold water, semisweet chocolate chips, rum, whipping cream, cake, almonds, sweet whipped cream, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258960 (may not work)