Chocolate rum pots
Ingredients
5
Steps
4
Serves
6
Cook Time
120-125 Min
Ingredients
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Melt the chocolate in a heatproof bowl set over a pan of simmering water, and leave to cool slightly.
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Using an electric whisk or balloon whisk, whisk the egg yolks with the caster sugar in a bowl until pale and fluffy.
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Drizzle the chocolate into the mixture and fold through together with the rum and double cream.
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Whisk the egg whites in a separate bowl until standing in soft peaks. Gently fold the egg whites into the chocolate mixture in two batches. Divide the mixture between six ramekins, and chill for at least 2 hours before serving.