1. Heat the Cream:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil; small bubbles should form around the edges.
2. Melt the Chocolate:
- Place the finely chopped chocolate in a heatproof bowl. Once the cream is heated, pour it over the chocolate. Let it sit for 1-2 minutes to gently soften the chocolate.
3. Mix Until Smooth:
- After letting it sit, whisk the chocolate and cream together until the mixture becomes smooth and glossy.
4. Add Flavorings:
- Stir in the dark rum, butter, vanilla extract, and a pinch of salt. Mix until the butter is fully incorporated and the filling is smooth.
5. Cool and Thicken:
- Allow the mixture to cool at room temperature. As it cools, it will thicken to a spreadable consistency. If you’re in a hurry, you can place the bowl in the refrigerator for a few minutes, but be sure to stir it occasionally to prevent it from hardening unevenly.
6. Use or Store:
- Once the filling has reached the desired consistency, it’s ready to use. If you’re not using it immediately, cover the surface with plastic wrap to prevent a skin from forming and store it in the refrigerator. Let it come to room temperature and give it a good stir before using to restore its smooth texture.
Tips:
- For Cakes and Pastries: If you plan to use the filling for layer cakes or pastries, it’s best applied when slightly firm but still spreadable.
- As a Dip or Topping: For a softer, more dip-like consistency, use the filling while it’s a bit warmer.
- Adjusting Rum: Feel free to adjust the amount of rum to taste. You can also substitute it with rum extract if you prefer a non-alcoholic version, but start with a smaller quantity and adjust to taste.
This Chocolate-Rum Cream Filling is a versatile recipe that can elevate any dessert to gourmet status with its deep flavors and creamy texture. Whether it’s for a special occasion or a sweet treat to enjoy at home, this filling is sure to impress.