Step 1

Melt the chocolate and set aside to cool.

Step 2

Whip the cream with the rum and sugar to soft peak. Whisk 1 cup of the cream into the chocolate until it's completely combined Whisk the chocolate back into the cream and whisk until it's completely combined and the cream is at full peak.

Step 3

If you're using the cream in a cake or other dessert, pipe or spread the cream as soon as it's mixed. It will firm up as it chills.

Step 4

Refrigerate until serving.