Marble-Top Chocolate Rum Squares

By The Canadian Living Test Kitchen

Tested till perfect

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Marble-Top Chocolate Rum Squares

This recipe makes 16 squares servings

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Nutritional Info
Per square: about -
cal 264264 cal
pro 4 g4g pro
total fat 15 g15g total fat
sat. fat 9 g9g sat. fat
carb 27 g27g carb
fibre 1 g1g fibre
chol 58 mg58mg chol
sodium 225 mg225mg sodium
% RDI: -
calcium 44 calcium
iron 66 iron
vitA 11 %11% vitA
folate 33 folate

Not all desserts are traditional, as these fancy make-ahead creamy squares show. Present them on plates decorated with chocolate curls, if you like.

Ingredients

  • 2 cups graham cracker crumbs 2 cups graham cracker crumbs
  • 1/3 cup butter , melted1/3 cup butter, melted
  • Filling:
  • 2 eggs , separated2 eggs, separated
  • 1 cup milk 1 cup milk
  • 3/4 cup granulated sugar 3/4 cup granulated sugar
  • 1 tbsp gelatin 1 tbsp gelatin
  • 1/2 tsp salt 1/2 tsp salt
  • 1 cup semisweet chocolate chips 1 cup semisweet chocolate chips
  • 1/3 cup dark rum 1/3 cup dark rum
  • 1 cup whipping cream 1 cup whipping cream
  • 1 tsp vanilla 1 tsp vanilla

Preparation

In bowl, stir crumbs with butter; press evenly into bottom of 13- x 9-inch (3 L) glass baking dish. Bake in centre of 325°F (160°C) oven for 10 minutes. Let cool completely on rack.

Filling: In small bowl, whisk egg yolks with milk. Cover and refrigerate whites. In saucepan over medium heat whisk together 1/2 cup (125 mL) of the sugar, the gelatin and salt. Whisk in egg yolk mixture and cook for about 5 minutes or until slightly thickened. Add chocolate chips, whisking until smooth. Remove from heat; stir in rum. Transfer to bowl, cover with plastic wrap and refrigerate for about 1 hour or until thickened to consistency of pudding.

Let egg whites come to room temperature; in bowl, beat until soft peaks form. Beat in sugar until stiff peaks form. Fold into chilled chocolate mixture.

Whip cream with vanilla until soft peaks form. Spoon layers of chocolate mixture, alternating with whipped cream, over prepared crust. Using tip of knife, swirl top to create marbled effect. Cover with plastic wrap and refrigerate for at least 4 hours or until chilled. (Can be refrigerated for up to 24 hours.)

Source : © CanadianLiving.com

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