Chocolate Rum Pots

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.

* Per serving · 4 servings · Values may vary.