Ingredients for Chocolate Rum Pots
- 6 ounces (170g) semisweet chocolate chips
- Eggs
- Superfine Sugar
- 1 tablespoon dark rum (or 1 ½ tablespoons rum extract)
- ¼ pint (approximately 118ml) heavy cream
- 2 tablespoons granulated sugar + 2 tablespoons superfine sugar
- Vanilla Extract
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How to Make Chocolate Rum Pots
- Melt 6 ounces (170g) of semisweet chocolate chips in a double boiler or microwave and let cool slightly.
- In a separate bowl, whip ¼ pint (approximately 118ml) of heavy cream with an electric mixer until soft peaks form. Add 1 teaspoon of vanilla extract, 2 tablespoons of granulated sugar, and ½ tablespoon of dark rum (or ¾ tablespoon of rum extract).
- Continue whipping until stiff peaks form. Refrigerate until needed.
- In a clean bowl, whisk 2 large egg yolks with 2 tablespoons of superfine sugar until pale and fluffy.
- Gradually drizzle the melted chocolate into the egg yolk mixture, folding gently to combine. Stir in the remaining ½ tablespoon of dark rum (or ¾ tablespoon of rum extract) and the chilled whipped cream.
- In another clean bowl, whisk 2 large egg whites until soft peaks form.
- Gently fold the egg whites into the chocolate mixture in two additions.
- Divide the mixture evenly among 6 (4-ounce) individual serving dishes. Refrigerate for at least 2 hours before serving.
- Garnish with rum-flavored whipped cream (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
59g
Fat
100g
Carbs
8g
