I would like to prepare a Chocolate and Chestnut Terrine recipe from my Le Cordon Bleu cookbook for some friends. The problem is that the recipe calls for 2Tbls of rum but I would like to prepare sans alcohol. It is a no bake desssert so no chance of evaporation during cooking. Would heating the rum prior to adding remove the alcohol and retain the flavor or is there a better solution?
post #1 of 9
4/11/07 at 8:24am