Chocolate Rum Pots

Directions

1. 1
   Melt the semisweet chocolate and let cool slightly.
2. 2
   While melting the chocolate, whip 1/4 pint heavy cream in a bowl with an electric mixer (if decorating with Rum Whipped Cream.) When it starts to thicken, add vanilla, sugar, and 1/2 tbsp dark rum. Whip until stiff peaks form, then refrigerate.
3. 3
   Whisk the egg yolks with the superfine sugar in a bowl until pale and fluffy.
4. 4
   Drizzle the chocolate into the egg yolk and sugar mixture and fold in together with the dark rum and the heavy cream.
5. 5
   Whisk the egg whites in a clean bowl until standing in soft peaks. Fold the egg whites into the chocolate mixture, one half at a time.
6. 6
   Divide the mixture between 6 individual dishes, and let chill for at least 2 hours before serving.
7. 7
   Serve decorated with rum whipped cream if desired.