Chocolate Pots

Rating: 5 stars
3770 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3770
  • 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

Gallery

Credit: © Hugh Stewart

Recipe Summary

Yield:
8
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement
Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 02/27/2021