Summary

Ingredients

• 225 g chocolate (dark, cooked or milk chocolate)
• 4 egg (s)
• 75 grams sugar
• 4 tablespoon rum, brown
• 4 tablespoon double cream
• Chocolate sauce or chocolate decoration

Print Recipe Pin Recipe

Instructions

1. 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.
2. Spread the cream on 6 small dessert bowls and place in the refrigerator for 2 - 3 hours to set and cool.
3. 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.).