Chocolate Rum Pots Recipes

Steps:

• 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.

Steps:

• 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.