Chocolate Rum Pots Recipes

CHOCOLATE RUM POTS

Steps:

• Melt the chocolate in the top of a double boiler or in the microwave for 2-3 minutes and let cool slightly.
• Whisk the egg yolks with the sugar in a bowl until very pale and fluffy.
• Drizzle the chocolate into the egg yolk and sugar mixture and fold together with the rum and cream.
• Whisk the egg whites in a clean bowl until standing in soft peaks.
• Fold the egg whites into the chocolate mixture with a metal spoon.
• Divide into 6 individual ramekins and let chill for at least 2 hours before serving.

CHOCOLATE RUM POTS

Steps:

• Melt the semisweet chocolate and let cool slightly.
• 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.
• Whisk the egg yolks with the superfine sugar in a bowl until pale and fluffy.
• Drizzle the chocolate into the egg yolk and sugar mixture and fold in together with the dark rum and the heavy cream.
• 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.
• Divide the mixture between 6 individual dishes, and let chill for at least 2 hours before serving.
• Serve decorated with rum whipped cream if desired.

RUM & RAISIN MILLIONAIRE'S CHOCOLATE POTS

Steps:

• First, prepare the raisins. Put the rum in a small saucepan and bring to the boil. Stir in the raisins, then remove from the heat. Set aside to cool and plump up, at least 1 hr so they absorb almost all the rum. Tip into a bowl and mix with the dulce de leche and a large pinch of sea salt flakes. Divide the raisin caramel sauce between four dessert glasses, bowls or cups, and chill in the freezer while you make the mousse.
• Put the cream in a small saucepan and bring to the boil. Remove from the heat, add the chocolate and stir to melt. Put the egg yolks and sugar in a bowl and beat using an electric whisk for 3 mins until the mixture is light, fluffy and holding its shape. Gradually pour in the chocolate cream, whisking continuously until fully combined. Spoon the mousse over the raisin caramel, then chill for at least 4 hrs. Will keep chilled for up to two days. Serve cold with an extra sprinkling of sea salt.

CHOCOLATE RUM BALLS I

Steps:

• In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
• Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.