Petit pots au chocolat

by Ed Halmagyi


  • 300g dark chocolate
  • 100g unsalted butter
  • 1 tsp pure vanilla extract
  • 600ml double cream
  • 1 Tbsp rum
  • Vanilla icecream and wafer biscuits to serve


1 Melt the chocolate and butter together gently. Stir in the vanilla.
2 Leave to cool to blood temperature then stir in the double cream and rum.
3 Pour into small ramekins and refrigerate until firm. Serve with icecream and wafers.

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