Chocolate Pots

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.

No additional tips available.