Chocolate Rum Pots
photo by Dreamer in Ontario
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 226.79 g semisweet chocolate
- 4 eggs, yolks and whites separated
- 78.78 ml superfine sugar
- 59.16 ml dark rum
- 59.16 ml heavy cream
-
To Decorate
- 118.29 ml heavy cream
- 22.18 ml sugar
- 1.23 ml vanilla extract
- 7.39 ml dark rum
directions
- Melt the semisweet chocolate and let cool slightly.
- 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.
- Whisk the egg yolks with the superfine sugar in a bowl until pale and fluffy.
- Drizzle the chocolate into the egg yolk and sugar mixture and fold in together with the dark rum and the heavy cream.
- 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.
- Divide the mixture between 6 individual dishes, and let chill for at least 2 hours before serving.
- Serve decorated with rum whipped cream if desired.
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RECIPE SUBMITTED BY
I'm a 16 year old student, but I already have a love of cooking and baking. The first thing I ever made was falafels, and it's now a family favorite. I like to use healthier ingredients, but I won't sacrifice taste just to say my recipes are low fat or sodium. Comments and critique are well received.