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Chocolate decadence for New Year’s. December 28, 2011

Posted by ourfriendben in recipes, wit and wisdom.
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Silence Dogood here. Chocoholics, listen up: It’s time to share the recipe for the hands-down most luscious chocolate dessert I have ever eaten. But it’s also the dessert with the worst name I’ve ever heard, a name that’s so embarrassing that you have to steel yourself every time someone tastes it and says “This is the best dessert I’ve ever had! What’s it called?” You’re oh-so-tempted to lie, to just make a name up on the spot. But it’s not your recipe. So you gulp, take a deep breath, and say, “It’s a Chocolate Yummy-Rummy.” But you try very hard not to say it until after the person has already tasted it and is hooked.

Our friend Ben’s mama discovered Chocolate Yummy-Rummies in a Nashville Junior League cookbook when OFB was a child. They were easy to make and tasted indecently decadent—perfect for the holiday season. They immediately became part of Ben’s family’s holiday traditions, and a battered recipe card now resides in my rolltop card box and emerges every year to take its place in our Hawk’s Haven New Year’s celebration as well. Once you taste them, you’ll want to add them to yours. They’re so easy, and you can make them the day before; they’ll taste even better the next day!

Be warned, though: Like Ben’s Simms Family Eggnog, once friends and family have tasted Yummy-Rummies, they’ll want them every year, in spite of their name. (What was that woman thinking?! Maybe she’d been enjoying the leftover rum when she came up with that brilliant idea. But bless her for the recipe, anyway.) And trust me, you won’t mind making up a batch or two every year, either! Here’s all there is to it:

         Chocolate Yummy-Rummy

12-ounce package Tollhouse semisweet chocolate chips

1/2 cup strong coffee (or 1 teaspoon instant in 1/2 cup boiling water)

4 1/2 tablespoons rum (we prefer Bacardi light rum, silver label for this)

6 eggs, separated

whipped cream and pecan pieces for topping (optional)

Whip egg whites stiff. In a separate bowl, beat yolks with a fork. Heat coffee to boiling and add semisweet chocolate chips, stirring constantly so they don’t stick and burn. When they’re completely melted, remove from the heat and gradually stir in the beaten egg yolks. Add the rum, mixing well. Gently fold in the stiffly beaten egg whites, a half bowl at a time. Pour into dessert cups and refrigerate at least 12 hours before serving. Top with whipped cream (homemade, please) and/or pecan pieces if desired just before serving. (We like both toppings together.) Serves 8 to 10.

See? I told you it was easy! (But I didn’t say it wasn’t messy. Wear a full-body apron to prevent splattering chocolate and whipping cream from getting on your clothes.) Speaking of clothes makes me think of what this dessert reminds me of: The texture is like silk, the flavor like velvet, the finish like satin. It’s not a pudding, a mousse, or a dessert souffle, but there’s something of each in it. Yummy! Try it, serve it: You’ll be so glad you did. But, please: Let people try it before you reveal its name!

           ‘Til next time,

                     Silence

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