Serve in an Old-fashioned glass
1 oz | Light gold rum (1-3 year old molasses column) |
1 oz | Dutch Cacao white crème de cacao |
6 barspoon | Yoghurt (natural) |
2 twist | Orange (fresh) |
1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Recipe contains the following allergens:
Smooth as you like. The orange is surprisingly evident.
Created in 2002 by Wayne Collins for Maxxium UK.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Very nice chocolate plus orange; smooth mouthfeel (rather than creamy). I'd definitely make again, but how do I incorporate '2 twists orange'? Am I throwing 2 strips of zest in? expressing zest from two strips? or something else?
[Chocolate Puff]
I remade this with a pasteurised fromage blanc (=quarg?) (cf live fromage frais).
/ A Chocolate Puff made with fromage blanc is suggestive of a good cheesecake, and showcases the light gold rum very well. Crumbled flaky chocolate would have been perfect, but I leant into the cheesecake and subbed 6 discrete drops of marasca syrup onto the surface to give a slight but welcome variation to the different sips. A fine dessert cocktail.
[Chocolate Puff]
Agree with the point about the orange hit. Very good!