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6 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons (1/4 stick) unsalted butter 1/4 cup canned sweetened cream of coconut (such as Coco López) 2 tablespoons dark rum 2 teaspoons curry powder 1 teaspoon finely grated lime peel 3/4 cup chilled whipping cream 1 tab [...]
Read the recipe at epicurious.com
