Serves 4


1 ½ cups (12 fl. oz.) evaporated milk

½ teaspoon almond extract

1 ½ tablespoons rum

3 tablespoons Inkakaw Ceremonial Cacao

 2 large egg yolks

1 ½ tablespoons brown sugar

¼ teaspoon kosher salt

1 tablespoon cornstarch

 2 large egg whites

2/3 cup granulated sugar

2 tablespoons rose water

1 tablespoon Inkakaw Ceremonial Cacao

1 tablespoon rose petals


  1. Heat milk in a small saucepan over low heat until steamy, stirring occasionally to prevent scorching and skin formation.
  1. Add almond extract, rum, and ceremonial cacao, stirring constantly with a whisk until cacao has almost dissolved.
  1. In a small bowl, whisk together egg yolks, brown sugar, salt, and cornstarch until creamy.
  1. Temper the egg mixture by gradually adding 2 tablespoons of hot milk while whisking constantly.
  1. Gradually add the tempered egg mixture to the hot milk, whisking constantly until the mixture thickens and becomes smooth and creamy. Remove from heat.
  1. Transfer the cream to individual clear cups and refrigerate. 
  1. In a small skillet, melt sugar and rose water until syrupy.
  1. Whisk egg whites by hand or with a mixer until firm peaks form. While whisking at low speed, slowly pour in the hot syrup, whisking until meringue appears shiny and bowl has cooled, about 5 minutes.
  1. Use a pastry bag with a star tip to pipe the meringue over each chilled chocolate cream cup. Sprinkle with dark cacao nibs and rose petals.

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