1 ½ cups 35% cream (375 mL)

8 ounces semi-sweet or bittersweet chocolate, coarsely chopped (250g)

3 egg yolks

1 tablespoon dark rum (15 mL)

2 tablespoons unsalted butter (25 mL)


1. In a medium saucepan, heat the cream over medium-high heat until bubbles appear around the edge. Remove from the heat and add chocolate.

2. Let stand for one minute and then stir until smooth.

3. In a small bowl, whisk the egg yolk, then whisk in 1 cup of the hot chocolate cream.

4. Transfer back to the saucepan, and whisk constantly until smooth.

5. Stir in rum and butter.

6. Pour into 6 ramekins, and refrigerate for 4 hours or until set.

7. Can be made ahead and refrigerated overnight.

See more: Chocolate, Dessert, Quick and Easy, Valentine's Day

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