My F&W
quick save (...)
Chocolate Pots
© Hugh Stewart

Chocolate Pots

  • SERVINGS: 8
  • MAKE-AHEAD

The beauty of this dessert is that it is silky and rich—so rich, in fact that it's best in small portions. Jamie Oliver generally likes to serve it in espresso cups.

Chocolate pots are ideal for dinner parties as you can make them ahead and keep them in the refrigerator.

Plus: More Dessert Recipes and Tips

  1. 2 cups heavy cream
  2. 3/4 pound semisweet or bittersweet chocolate, at room temperature, coarsely chopped
  3. 4 large egg yolks
  4. 3 tablespoons dark rum
  5. 3 tablespoons unsalted butter
  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.
  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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.