Chocolate Rum Pot de Cremes

Luxurious chocolate mingles with incredibly smooth Dipolmatico Reserva rum to produce the most velvety deliciousness one could dream up. The hint of coffee really bumps up the intensity and rounds out the trio of flavors in a heavenly way.
By Dianna Muscari
chocolate rum pot de creme recipe

Chocolate Rum Pot de Cremes
 
Luxurious chocolate mingles with incredibly smooth Dipolmatico Reserva rum to produce the most velvety deliciousness one could dream up. The hint of coffee really bumps up the intensity and rounds out the trio of flavors in a heavenly way. Adapted from Food Network.
Author:
Recipe Type: Dessert
Serves: 4
Ingredients
  • 4 ounces good quality semisweet chocolate {I used Ghirardelli}, broken into pieces or chopped
  • ¾ cups heavy cream
  • ½ cup milk {I used 2%}
  • ¼ cup strong brewed coffee or espresso*
  • 3 egg yolks
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 2 tablespoons dark rum like Diplomatico Reserva
For Whipped Cream {Optional}
  • ¼ cup heavy cream
  • 1 tablespoon powdered sugar
Instructions
  1. Combine the cream, milk, coffee, egg yolks, sugar and salt into the blender and blend until smooth. {Yes, the first step is really this easy.} Rinse out the blender and toss your chocolate in there. Set aside.
  2. Pour the mixture into a pot and cook over medium heat, whisking often, until the mixture is slightly thickened, about 5-7 minutes. {The point of this is to cook the egg to a safe temperature... but don't let the mixture come to a boil or you will end up with scrambled eggs. And that's not sexy. Except maybe for breakfast. With cheese. But I digress.} When it's properly thickened, it should coat the back of a spoon and be thick enough to leave a line when you run your finger down the middle of the spoon.
  3. Using a mesh strainer, strain the very hot mixture into the blender {carefully} over the chocolate. {You're straining it just in case little bits of egg did scramble. Even if it did, the mixture is probably still ok, but it's best to keep it out of your dessert so you achieve a smooth, silky texture.} Add your 2 tablespoons of rum. {Try not to take a cocktail break. It's really yummy.} Whiz everything together for about a minute until the chocolate is completely melted and the mixture is really smooth.
  4. Carefully pour the mixture into serving dishes {It makes about 4 servings}. You can use little ramekins, wine or martini glasses, teacups... whatever you'd like. This stuff is rich, though, so try not to make the servings too big.
  5. Whisk heavy cream with powdered sugar until peaks form. Serve pots de creme with a dollop if desired.
  6. Chill the mixture in the refrigerator until set, about 2-3 hours. If you'd like, top with whipped cream and garnish with something pretty. Like a raspberry or chocolate shavings.

 

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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