Title: Chocolate rum cream - master chefs
 Categories: Basics, Creams, Masterchefs, New york
      Yield: 12 Servings
 
      4 oz Chocolate, semi-sweet,
           -- melted
    1/2 c  Water, hot
      2 c  Cream, whipping
      2 tb Rum, dark
 
       Whisk together 4 ounces of semisweet chocolate and hot water;
  cool to room temperature.  Whip cream until nearly stiff.  Gently
  fold chocolate mixture and rum into whipped cream.