Chocolate – Rum – Potty

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Melt the chocolate in a double boiler and let it cool slightly. Separate the eggs and beat the egg whites very stiff. Beat the egg yolks and sugar to a frothy mixture and stir in the chocolate, rum and double crème. Finally, carefully fold in the egg whites.
Spread the cream on 6 small dessert bowls and place in the refrigerator for 2 - 3 hours to set and cool.
If you want, you can decorate the chocolate rum pots with chocolate sauce or a homemade chocolate decoration (chocolate nests, chocolate flakes, molds cut out of cold chocolate, etc.).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.