Ingredients

200g basic cream, 80g dark chocolate, 20g milk, 10g rum.

Production process

1. Chop the dark chocolate into a bowl, add milk, heat over water and stir constantly until completely melted. After the melted chocolate liquid is cooled to room temperature, it will be relatively viscous, but do not solidify.

2. Use a whisk to beat the basic cream frosting, and pour in the chocolate liquid while beating. Pour in all the chocolate liquid.

3. Add rum to the stirred cream and continue to beat.

4. Beat the cream until it is smooth and delicate.