How to make Chocolate Rum Pots

Method of Preparation


Serves – 6



  • 225 g/8 oz plain chocolate, broken into pieces
  • 4 eggs, separated
  • 6 tbps caster sugar
  • 4 tbsp dark rum
  • 4 tbsp double cream
  • Whipped cream and
  • Marbled chocolate shapes, to decorate



  1. Heat the chocolate in a heatproof bowl set over a saucepan of gently simmering water until melted. Leave to cool smoothly.
  2. Whisk the egg yolks with the caster sugar in a clean bowl until very pale and fluffy.
  3. Drizzle the melted chocolate into the mixture and fold in together with the rum and double cream.
  4. Whisk the egg whites in a grease free bowl until soft peaks form. Fold the egg whites into the chocolate mixture in 2 batches. Divide the mixture among 6 serving dishes and chill in the refrigerator for at least 2 hours.
  5. To serve, decorate with a little whipped cream and top with marbled chocolate shapes.


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