- SERVINGS: 8
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.
- 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
- 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.
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