La Cuisine - The Cook's Resource


Chocolate Pots

Variations of this recipe abound in cookbooks.  This one is adapted from an article by British chef Jamie Oliver.  It can be done in ramekins, coffee cups, or you can get really fancy and use the little pots designed especially for this decadent delight.  No one has to share.

Category:  DESSERTS  - 


For 1 people ()


  • 0.25 cup(s) dark rum or brandy
  • 12 ounce(s) chocolate (60-70% cocoa solids) coarsely chopped
  • 2 cup(s) heavy cream
  • 3 tablespoon(s) unsalted butter
  • 4 large egg yolks

Chocolate Pots Directions

In a saucepan heat cream until it bubbles at the edge.

Remove from heat and add chopped chocolate (or pistoles). Allow to stand a moment before stirring until smooth.

Whisk yolks in a bowl and temper with 1/2 cup of chocolate mixture, then reverse that into saucepan of remaining chocolate and cream.

Add butter and brandy or rum and stir until smooth.

Pour into individual serving dishes and refrigerate until chilled. This sets up within an hour or two. You can top with a rosette of whipped cream and no one will complain.

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