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I got this cookbook a long time ago and it comes with a Classical music cd, which my son listens to when he goes down for each of his naps. I finally got around to making one of the desserts in the book for a dinner party we had for some friends. Now I know 4 tablespoons sounds like it’s not that much liquor I think it’s a little over powering in this dessert. I would cut back to 2 1/2 or 3 tablespoons at the most. Overall I would make it again just with a little less booze.

Chocolate Rum Pots

(Adapted from The Food & The Music Chocolate)


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8oz semisweet chocolate

4 eggs, separated

1/3 cup superfine sugar

4 tablespoons dark rum

4 tablespoons heavy cream


To Decorate:

whipped cream

marbled chocolate shapes


Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water until melted. Let cool slightly.


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Whisk the egg yolks with the superfine sugar in a bowl until very pale and fluffy.


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Drizzle the melted chocolate into the mixture and fold in together with the rum and the heavy cream.


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Whisk the egg whites in a grease free bowl until soft peaks form.


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Fold the egg whites into the chocolate mixture in 2 batches.


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Divide the mixture among 6 individual dishes, and let chill for at least 2 hours.


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To serve, decorate with a little whipped cream and marbled chocolate shapes.

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