Chocolate Pots

Name: Chocolate Pots
Yield: 8
Ingredients: 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

3,770 Ratings

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

By Jamie Oliver

February 2001

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Credit: © Hugh Stewart

Recipe Summary

Yield:

Ingredients

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

Directions

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.

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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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Chocolate Pots

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Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

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Chocolate Pots

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Chocolate Pots