Pots de Crème au Chocolat

Chocolat Pots

  • 1 cup semi-sweet chocolate chips (I use 70% cocoa solids)
  • 1 1/2 cups scalded cream (heated until just before boiling)
  • 2 egg yolks
  • 2 tbsp brandy

Rum Sauce

  • 1 cup cream
  • 2 egg yolks
  • 1 tbsp sugar
  • 3 tbsp dark rum
  • 1/2 cup cream, whipped

Pots de Crème au Chocolat

Place all the ingredients except the Rum Sauce in a blender and blitz on high speed until smooth. Pour the mixture into 6 small ramekins, demitasse cups or espresso cups, top each with a teaspoon of rum sauce and chill for 3 hours before serving. Biscotti make a great accompaniment. RUM SAUCE: In the microwave or in a small saucepan on the stovetop, heat the cream until small bubbles appear. In a separate glass bowl mix the egg yolks and sugar until creamy. Pour the cream over the egg mixture, whisking constantly. Return to the microwave or saucepan and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon. Cool, then add the rum and fold in the whipped cream. Place in a jug and set aside until ready to serve.