Chocolate Rum Pots
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- 8ounces semisweet chocolate
- 4
- 1⁄3cup superfine sugar
- 4tablespoons dark rum
- 4tablespoons heavy cream
To Decorate
- 1⁄4pint heavy cream
- 1 1⁄2tablespoons sugar
- 1⁄4teaspoon vanilla extract
- 1⁄2tablespoon dark rum
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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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