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Yield
Serves : 8
© Hugh Stewart

How to Make It

Step 1    

In a medium saucepan, heat the cream until bubbles appear around the edge. Remove the pan from the heat, add the chocolate and let stand for 1 minute, then stir until smooth.

Step 2    

Whisk the egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter. Pour the custard into eight 1/2-cup ramekins or espresso cups and refrigerate until chilled, at least 4 hours.

Make Ahead

The chocolate pots can be refrigerated overnight.

Serve With

Orange and Polenta Biscuits and lightly sweetened whipped cream.

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