Chocolate rum pots

Ingredients

5

Steps

4

Serves

6

Cook Time

120-125 Min

Ingredients

  • 225g/8oz dark chocolate (at least 70% cocoa solids)
  • 4 eggs, separated
  • 75g/3oz caster sugar
  • 50ml/2fl oz dark rum
  • 75ml/3fl oz double cream
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water, and leave to cool slightly.
  • Using an electric whisk or balloon whisk, whisk the egg yolks with the caster sugar in a bowl until pale and fluffy.
  • Drizzle the chocolate into the mixture and fold through together with the rum and double cream.
  • 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.
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