On one of our wedding anniversaries, my husband surprised me with this incredible dessert. He is an excellent cook in his own right, and it was such a treat to have this fantastic chocolate delight after a fabulous meal. We’ve since made these many times for ourselves and our friends and family with rave reviews.
My husband found this recipe many years ago while watching a TV show by Jamie Oliver. Over the years, we’ve made a few adjustments to the recipe. Below is the recipe we now use. Regardless, if you’re looking for a simple and elegant dessert, these chocolate pots will do very nicely.
Chocolate Pots -Elegantly Simple
- 2 cups heavy cream
- 2 cups semisweet chocolate chips or bittersweet chocolate, coarsely chopped
- 4 large egg yolks
- 3 tablespoons good quality dark rum
- 3 tablespoons unsalted butter
- 16 4oz mini dessert dishes or Espresso cups
Line a sheet pan with a clean kitchen towel and set aside. Separate the eggs, store the egg whites for another use and whip the egg yokes and set aside.
In a medium saucepan, bring the cream to a simmer, until bubbles just appear around the edges of the pan. Remove the pan from the heat, add the chocolate and let stand for about a minute, and then stir until the chocolate is combined, and the mixture is smooth. If necessary, use a ½ cup of the hot chocolate and cream to temper the eggs. Once combined, add the egg mixture to the chocolate and cream, continuously whisking until the mixture is smooth. Finally, add the rum and butter and stir until it’s incorporated.
Using a ladle (or you can use a pitcher) divide the chocolate mixture into the mini dessert dishes or Espresso cups. Carefully place them on the lined sheet pan and refrigerate overnight. If you just can’t wait, chill for at least 4 hours before serving.
Notes: I find that using a towel on the sheet pan keeps the chocolate pots from slipping on the pan while moving them to and from the refrigerator. I say it a lot, the quality of the ingredients in any recipe matters. That’s certainly the case with this recipe, so use the very best chocolate you can find. When using chocolate and eggs in any recipe, it’s always best if they’re brought to room temperature. You can easily make these chocolate pots a day or two ahead of time. There will be an impulse to increase the serving size; before you do that, try one. I think you’ll find that they are pretty rich, and a 4oz serving is just right.
If you’re into chocolate and need something a little special then these elegantly simple chocolate pots will certainly do the trick. These can easily be made ahead of time and stored in the refrigerator for a few days (if they last that long).
We usually serve them with small shortbread cookies and a touch of whipped cream. For fun, on the side as a garnish I’ll add a mint sprig, an edible flower, or some berries. It’s a fun and easy dessert to dress up for any special occasion. Enjoy.