Chocolate Rum Dessert

This is a fascinating dessert that utilizes wonderful ingredients. The different components are easy to prepare ahead – so you can assemble it easily once it’s time for dessert.


Difficulty: Medium

Time: 35 min. preparation time, 10 min. baking time

Nutrition: Calories ca 524 / Protein 17g / Carbohydr. 44g / Fat 37g

Ingredients (4 servings)

150 gcream
90 gchocolate
25 gbutter
30 grum
50 geinkorn wheat berries
110 gsugar (divided)
30 gquinoa (puffed)
0.5 tsptaco seasoning
200 gtomatillos
0.5lemon (juice)
1 tspyogurt
5 gconfectioner’s sugar
0.25 tspsalt


round baking form (15 cm/ 6 inches), baking sheet, food thermometer, 2 piping bags (optional), oven, measuring cup, hand blender, large bowl, whisk, small saucepan, parchment paper, cutting board, knife

Wine Tip

This dessert is elegant and offers an array of beautiful flavors on it owns. Simply pair it with a shot of espresso for a perfect finish.

Step 1

Chocolate Rum Dessert

Preheat oven to 150°C/300°F. In a small saucepan, bring cream to a boil over medium-low heat. Then, add chocolate to a large bowl and pour cream on top. Whisk until chocolate is melted and well incorporated. Using a food thermometer make sure chocolate has cooled down to 35°C/70°F before continuing. Add butter and rum and continue to whisk until ganache is smooth and even.

food thermometer, oven, large bowl, whisk, small saucepan

150 g cream / 90 g chocolate / 25 g butter / 30 g rum

Step 2

Chocolate Rum Dessert

Pour ganache into a parchment paper lined baking form. Transfer to fridge for approx. 1 – 2 hrs. until ganache is chilled and set.

round baking form, parchment paper

Step 3

Chocolate Rum Dessert

Place einkorn wheat berries on a parchment paper lined baking sheet and bake in preheated oven at 150°C/300°F for approx. 8 – 10 min. Remove from oven and set aside. Caramelize part of the sugar in a small saucepan over medium heat. Add einkorn, quinoa, and taco seasoning to caramelized sugar and stir thoroughly until well mixed.

baking sheet, oven, parchment paper

50 g einkorn wheat berries / 60 g sugar / 30 g quinoa / 0.5 tsp taco seasoning

Step 4

Chocolate Rum Dessert

Evenly spread the einkorn and quinoa confection mixture over a parchment paper-lined baking sheet.

Step 5

Chocolate Rum Dessert

Peel tomatillos and cut into small to medium sized pieces. In a small saucepan, caramelize remainder of sugar over medium heat, add tomatillos, and mix thoroughly. Reduce heat to low and cook for approx. 10 – 15 min. until compote has thickened. Leave to cool, then transfer to piping bag.

small saucepan, piping bag, cutting board, knife

200 g tomatillos / 50 g sugar

Step 6

Chocolate Rum Dessert

In a large measuring cup, blend together avocado, lemon juice, yogurt, powdered sugar, and salt using a hand blender. Transfer to piping bag.

measuring cup, hand blender

2 avocados / 0.5 lemon (juice) / 1 tsp yogurt / 5 g confectioner’s sugar / 0.25 tsp salt

Step 7

Chocolate Rum Dessert

Remove ganache from fridge. Cut into serving pieces. Decorate plate with tomatillo compote, avocado crème, and einkorn and quinoa confection. Enjoy!

plate for serving