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Chocolate Pots 2

Chocolate Pots 2
YIELDS
6 servings
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Ingredients

1 ½
cup 35% cream (375 mL)
8
oz semi-sweet or bittersweet chocolate, coarsely chopped (250g)
3
egg yolks
1
Tbsp dark rum (15 mL)
2
Tbsp unsalted butter (25 mL)
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Directions

Step 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.

Step 2

Let stand for one minute and then stir until smooth.

Step 3

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

Step 4

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

Step 5

Stir in rum and butter.

Step 6

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

Step 7

Can be made ahead and refrigerated overnight.

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My rating for Chocolate Pots 2
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