Coconut Rum Cream - cooking recipe

Ingredients

1 cup heavy whipping cream
1 (2.6 ounce) bar milk chocolate candy bar
1 (14 ounce) can sweetened condensed milk
1 cup dark rum
4 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Preparation

Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool.
Blend cooled chocolate mixture, sweetened condensed milk, rum, coffee granules, cinnamon, vanilla extract, and coconut extract together in a blender on high speed until smooth.