Shepherd’s Flutes

Bring whipped cream with nougat and rum to a boil while stirring and remove from heat. Cut chocolate into small pieces, add and stir until completely dissolved. Allow to cool to a thick cream, stirring several times in the process. Transfer the cream to a mixing bowl and beat until fluffy. Pour into a piping bag fitted with a small hole nozzle and fill the hollow lips with it on both sides. Chill for 1 hour. Dip one side of the hollow buns in the softened glaze and assemble 4 buns at a time. After the glaze has set, cut the assembled hollow buns once diagonally to form pan flutes.

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