Chocolate Rum Pots - cooking recipe

Ingredients

8 ounces semisweet chocolate
4 eggs, yolks and whites separated
1/3 cup superfine sugar
4 tablespoons dark rum
4 tablespoons heavy cream
To Decorate
1/4 pint heavy cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 tablespoon dark rum

Preparation

Melt the semisweet chocolate and let cool slightly.
While melting the chocolate, whip 1/4 pint heavy cream in a bowl with an electric mixer (if decorating with Rum Whipped Cream.) When it starts to thicken, add vanilla, sugar, and 1/2 tbsp dark rum. Whip until stiff peaks form, then refrigerate.
Whisk the egg yolks with the superfine sugar in a bowl until pale and fluffy.
Drizzle the chocolate into the egg yolk and sugar mixture and fold in together with the dark rum and the heavy cream.
Whisk the egg whites in a clean bowl until standing in soft peaks. Fold the egg whites into the chocolate mixture, one half at a time.
Divide the mixture between 6 individual dishes, and let chill for at least 2 hours before serving.
Serve decorated with rum whipped cream if desired.