Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

I made these Chocolate Rum Pots for one of my mother's parties, and everyone loved them! They are especially good for big get-togethers, because you can make a double or triple recipe with no extra effort. I have also made them a few times using imitation rum extract, and they come out tasting delicious! If you are going to use rum extract the conversion is 1 and 1/2 tbsp Extract for every 1 tbsp Dark Rum. Hope you enjoy! (Note: Cooking time is actually time needed for refrigeration.)

Ingredients Nutrition

Directions

  1. Melt the semisweet chocolate and let cool slightly.
  2. While melting the chocolate, whip 1/4 pint heavy cream in a bowl with an electric mixer (if decorating with Rum Whipped Cream.) When it starts to thicken, add vanilla, sugar, and 1/2 tbsp dark rum. Whip until stiff peaks form, then refrigerate.
  3. Whisk the egg yolks with the superfine sugar in a bowl until pale and fluffy.
  4. Drizzle the chocolate into the egg yolk and sugar mixture and fold in together with the dark rum and the heavy cream.
  5. Whisk the egg whites in a clean bowl until standing in soft peaks. Fold the egg whites into the chocolate mixture, one half at a time.
  6. Divide the mixture between 6 individual dishes, and let chill for at least 2 hours before serving.
  7. Serve decorated with rum whipped cream if desired.
Most Helpful

What a delicious dessert! I prepared this as written using plain whipped cream for the decoration in deference to one of the people who were to eat this. Next time I'll be making the flavoured whipped cream. Thanks for posting. Made for Spring09PAC.

Dreamer in Ontario April 05, 2009