- 2 cups heavy cream
- 3/4 pound semisweet or bittersweet chocolate, at room temperature, coarsely chopped
- 4 large egg yolks
- 3 tablespoons dark rum
- 3 tablespoons unsalted butter
How to make this recipe
- 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.
- 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.
The chocolate pots can be refrigerated overnight.
Orange and Polenta Biscuits and lightly sweetened whipped cream.