Little Pots of Chocolate
The success of this recipe depends on the use of top quality chocolate.
- 3/4 cup heavy cream
- 6 ounces semisweet chocolate, grated
- 2 eggs
- 2 tablespoons
strong black coffee
- 2 tablespoons dark rum
- Heat cream. In food processor, with machine running, combine chocolate, eggs,
coffee and rum. Scrape down sides of work bowl. Again with machine running, pour
hot cream through tube and process until chocolate is melted.
- Pour into ramekins,
demitasse cups or chocolate pots.
- Refrigerate until set or freeze for one hour.