LINDT SWISS CLASSIC White Chocolate
Melt the chopped white chocolate, add the rum and stir until a smooth paste is formed. Add a little hot water if the paste is too stiff. Set aside.
In a separate bowl, whip the cream and reserve it in the refrigerator.
In a separate bowl, whip the egg yolks.
Add the white chocolate to the egg yolks and mix until combined.
Fold in the whipped cream.
Fold in the chopped dark chocolate.
Place in a bowl or individual serving dishes and cover with plastic wrap.
Refrigerate a minimum of 6 hours or overnight.