Chocolate rum pots
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.