Chocolate Rum Pots

Author

Unknown

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Recipe

Measurements	Ingredients
$\frac{1}{2}$ Cup	Sugar
$\frac{1}{4}$ tsp	Salt
6 Tbsp	Cocoa, not instant mix
2 Cups	Cream or Half & Half
6	Egg Yolks
2 Tbsp	Rum
Optional	Whipped Cream (for garnish)
Optional	Shaved Chocolate or Chocolate Sprinkles (for garnish)

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Instructions

1. Blend sugar, salt & cocoa thoroughly in a saucepan, then stir in cream.
2. Cook over low heat, stirring now & then until tiny bubbles form at the edge of the mixture.
3. Meanwhile, beat egg yolks thoroughly.
4. Gradually stir cream mixture into egg yolks!
5. Stir in rum.
6. Pour into small pots de creme or custard cups.
7. Set cups in a shallow pan of hot water and bake at 325 degrees 15 minutes or until a knife inserted near centers of custards comes out clean.
8. Cool thoroughly.
9. If wished, top with whipped cream and shaved chocolate or chocolate sprinkles.

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Note

Servings 6 to 8

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