How to make
Crumble the chocolate and put it in a water bath to melt with 2/3 cup (150 ml) cream, while stirring constantly. Once homogenized, remove from the fire and mix in with the rum and powdered sugar to taste.
Allow it to cool, and in the meantime, beat the remaining cream until fluffy. Add the melted and cooled chocolate to it, stirring gently with a spatula.
Distribute the cream into dessert bowls and place them in the refrigerator for 2 hours before serving.
