Chocolate Pots

5 ingredients
6 steps

Ingredients

  • 2 cups heavy cream
  • 3/4 pound semisweet or bittersweet chocolate, at room temperature, coarsely chopped
  • 4 large egg yolks
  • 3 tablespoons dark rum
  • 3 tablespoons unsalted butter

Directions

  1. 1
    In a medium saucepan, heat the cream until bubbles appear around the edge.
  2. 2
    Remove the pan from the heat, add the chocolate and let stand for 1 minute, then stir until smooth.
  3. 3
    Whisk the egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream.
  4. 4
    Scrape this mixture into the saucepan and whisk constantly until smooth.
  5. 5
    Stir in the rum and butter.
  6. 6
    Pour the custard into eight 1/2-cup ramekins or espresso cups and refrigerate until chilled, at least 4 hours.

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