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Categories:Viewed: 22 - Published at: 2 years ago
Ingredients
- 2 cups heavy cream
- 3/4 pound semisweet or bittersweet chocolate, at room temperature, coarsely chopped
- 4 large egg yolks
- 3 tablespoons dark rum
- 3 tablespoons unsalted butter
Method
- In a medium saucepan, heat the cream until bubbles appear around the edge.
- Remove the pan from the heat, add the chocolate and let stand for 1 minute, then stir until smooth.
- Whisk the egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream.
- Scrape this mixture into the saucepan and whisk constantly until smooth.
- Stir in the rum and butter.
- Pour the custard into eight 1/2-cup ramekins or espresso cups and refrigerate until chilled, at least 4 hours.
