Chocolate Rum Pots

"Quick and easy dessert. It has a light and fluffy texture but an elegant and rich taste. Perfect end to a meal."
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:
25mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • Melt the chocolate in the top of a double boiler or in the microwave for 2-3 minutes and let cool slightly.
  • Whisk the egg yolks with the sugar in a bowl until very pale and fluffy.
  • Drizzle the chocolate into the egg yolk and sugar mixture and fold together with the rum and cream.
  • Whisk the egg whites in a clean bowl until standing in soft peaks.
  • Fold the egg whites into the chocolate mixture with a metal spoon.
  • Divide into 6 individual ramekins and let chill for at least 2 hours before serving.

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Reviews

  1. WOW! Even made lighter by using Splenda and 1 percent milk...These are VERY RICH and CREAMY and FLUFFY. They are SWEET with a nice RUM flavor and the chocolate is semi-sweet tasting. I used my electric mixer to blend the yolk mixture with the warm chocolate and then the milk and rum. I used a rubber spatula to fold in the beaten egg whites. This was like a MOUSSE. I made 3 servings and it filled three 1cup rammekins perfectly. Thanks for this WONDERFUL KEEPER recipe Amanda! Made for Beverage tag.
     
  2. Great recipe, east to make, I added Mascarpone which I mixed with rum before folding in.<br/>.......scrummy couldn't eating the lrft overs in the bowl.
     
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