Cream of Wheat with Milk and Chocolate

• 4 oz/100 g cream of wheat
• 1 qt/1 l milk
• 5 oz/150 g sugar
• 2 1/2 oz/75 g grated chocolate (or 3 tablespoons cacao)
• 1 oz rum
• 1 oz/25 g butter
• salt
• whipped cream

Set to boil the milk with sugar, butter and chocolate. When it starts boiling, add salt and cream of wheat, a little at a time, like a rain, continuously stirring. Boil until thickened like a cream. Remove from heat, add the rum, mix well and place in a charlotte mold which was previously moistened with cold water. Refrigerate a few hours. When serving, turn onto a plate and garnish with whipped cream.