Yields
6 servings
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ingredients
1 ½
cup 35% cream (375 mL)
8
oz semi-sweet or bittersweet chocolate, coarsely chopped (250g)
3
egg yolks
1
Tbsp dark rum (15 mL)
2
Tbsp unsalted butter (25 mL)
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directions
Step 1
In a medium saucepan, heat the cream over medium-high heat until bubbles appear around the edge. Remove from the heat and add chocolate.
Step 2
Let stand for one minute and then stir until smooth.
Step 3
In a small bowl, whisk the egg yolk, then whisk in 1 cup of the hot chocolate cream.
Step 4
Transfer back to the saucepan, and whisk constantly until smooth.
Step 5
Stir in rum and butter.
Step 6
Pour into 6 ramekins, and refrigerate for 4 hours or until set.
Step 7
Can be made ahead and refrigerated overnight.