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)
8oz semisweet chocolate
4 eggs, separated
1/3 cup superfine sugar
4 tablespoons dark rum
4 tablespoons heavy cream
marbled chocolate shapes
Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water until melted. Let cool slightly.
Whisk the egg yolks with the superfine sugar in a bowl until very pale and fluffy.
Drizzle the melted chocolate into the mixture and fold in together with the rum and the heavy cream.
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 individual dishes, and let chill for at least 2 hours.
To serve, decorate with a little whipped cream and marbled chocolate shapes.