Ingredients
-
8
-
4
-
1/3
-
4
-
4
-
-
-
-
-
-
-
-
-
-
Directions
Chocolate Rum Pots, Quick and easy dessert It has a light and fluffy texture but an elegant and rich taste Perfect end to a meal , Great recipe, east to make, I added Mascarpone which I mixed with rum before folding in scrummy couldn’t eating the lrft overs in the bowl , WOW! Even made lighter by using Splenda and 1 percent milk These are VERY RICH and CREAMY and FLUFFY They are SWEET with a nice RUM flavor and the chocolate is semi-sweet tasting used my electric mixer to blend the yolk mixture with the warm chocolate and then the milk and rum used a rubber spatula to fold in the beaten egg whites This was like a MOUSSE I made 3 servings and it filled three 1cup rammekins perfectly Thanks for this WONDERFUL KEEPER recipe Amanda! Made for Beverage tag
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Steps
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1
Done
|
Melt the Chocolate in the Top of a Double Boiler or in the Microwave For 2-3 Minutes and Let Cool Slightly. |
|
2
Done
|
Whisk the Egg Yolks With the Sugar in a Bowl Until Very Pale and Fluffy. |
|
3
Done
|
Drizzle the Chocolate Into the Egg Yolk and Sugar Mixture and Fold Together With the Rum and Cream. |
|
4
Done
|
Whisk the Egg Whites in a Clean Bowl Until Standing in Soft Peaks. |
|
5
Done
|
Fold the Egg Whites Into the Chocolate Mixture With a Metal Spoon. |
|
6
Done
|
Divide Into 6 Individual Ramekins and Let Chill For at Least 2 Hours Before Serving. |
