Chocolate Pots
- Number of Servings: 6
Ingredients
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In a medium saucepan, heat the cream over medium-high heat until bubbles appear around the edge. Remove from the heat and add chocolate. Let stand for one minute and then stir until smooth. In a small bowl, whisk the egg yolk, then whisk in 1 cup of the hot chocolate cream. Transfer back to the saucepan, and whisk constantly until smooth. Stir in rum and butter. Pour into 6 ramekins, and refrigerate for 4 hours or until set. Can be made ahead and refrigerated overnight. Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIANNE.
1 1/2 cup 35% cream (375 mL)8 oz semi-sweet or bittersweet chocolate, coarsely chopped (250g)3 x egg yolks1 tbsp dark rum (15 mL)2 tbsp unsalted butter (25 mL)
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In a medium saucepan, heat the cream over medium-high heat until bubbles appear around the edge. Remove from the heat and add chocolate. Let stand for one minute and then stir until smooth. In a small bowl, whisk the egg yolk, then whisk in 1 cup of the hot chocolate cream. Transfer back to the saucepan, and whisk constantly until smooth. Stir in rum and butter. Pour into 6 ramekins, and refrigerate for 4 hours or until set. Can be made ahead and refrigerated overnight. Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user PATTIANNE.
Nutritional Info Amount Per Serving
- Calories: 20.3
- Total Fat: 0.8 g
- Cholesterol: 3.3 mg
- Sodium: 16.7 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.0 g
- Protein: 1.3 g
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