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Chocolate Pots 2

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Recipe summary

Preparation time:
Cooking time:
Yield: 6

Ingredients

  • 1 1/2 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)

Directions

  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.
Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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