Ingredients
1 cup milk
1 1/2 cups chocolate milk
5 eggs
1/4 cup brown sugar (packed)
1/2 cup whipping cream
1/2 cup Kahlua (or strong coffee)
1/2 cup dark rum
1/2 tsp ground cinammon
Method
Sources
📖
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
Professional molds for tempered chocolate bonbons
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
Professional molds for tempered chocolate bonbons
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Combine milk and chocolate milk in a saucepan and scald (do not boil). In another bowl, beat eggs and sugar together until thick. Add about 1/2 cup of the hot milk to the egg mixture and mix through. Then stir the egg mixture back into the hot milk, and place over low heat. Add whipping cream and Kahlua. Cook and stir until mixture thickens. Do not boil. Remove from heat and add rum and cinnamon. Let cool and refrigerate until chilled. Serve with a sprinkling of grated chocolate and nutmeg.