This is a slightly modified version of Jamie Oliver's Chocolate Pots. I had to change it a bit according to what I had, and I accidentally left them in the freezer while cooling them. Turns out, that was an awesome mistake.
1 cup whipping cream
7oz semi-sweet or dark chocolate (I used Bakers)
2 large egg yolks
3 tbsp rum
1 tbsp + 2 tsp butter (I used my homemade unsalted)
Heat the cream until nearly boiling, and let it cool for about a minute before adding your chocolate. Stir until it's all creamy and melted, then beat in the egg yolks and rum.
Let it cool a bit longer, and mix in the butter. Make sure you let it cool, or it'll split. If it splits, add a little milk until it smooths out.
Put this aside, then beat your egg whites to a stiff meringue. Fold it in!
I poured these into espresso cups to serve, and put them in the freezer.
It tastes like a dark chocolate ice cream.. Yum yum.
4 weeks ago