This dessert comes together in less than 20 minutes and is the perfect combination of sweet indulgent chocolate and the spicy burn of Black. This light, airy treat adds a special Bermudian flair to any dinner or event you’re hosting in a flash.

4 oz best semi-sweet chocolate
4 eggs, seperated
4 oz (I stick) unsalted butter
4 oz sugar
2 ounces Gosling’s Black Seal Rum
whipped cream and white chocolate curls for garnish

Melt together the butter, chocolate and the Gosling’s Black Seal Rum. Remove from the heat. Beat the egg whites with half the sugar until they stand in stiff peaks. Beat the eggs yolks with the remaining sugar until they are light, fluffy and lemony. Fold the still-warm chocolate into the egg yolks. Carefully fold this mixture into the egg whites, preserving, as best you can the airy quality of the whites. Portion into ramekins or goblets and chill immediately. Garnish with a dollop of whipped cream and shaved white chocolate curls.