Best 7 Chocolate Rum Pots Recipes

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Indulge in the exquisite flavors of Chocolate Rum Pots, a delightful dessert that combines the richness of chocolate with the warmth of rum. These individual pots are a symphony of chocolatey goodness, featuring a velvety chocolate mousse nestled atop a layer of boozy rum-infused sponge cake. The chocolate mousse is made with high-quality dark chocolate, ensuring a deep and intense chocolate flavor. The rum-infused sponge cake adds a subtle hint of booziness that perfectly complements the chocolate. Served in individual pots, these Chocolate Rum Pots are not only visually appealing but also incredibly satisfying. Each bite offers a luscious combination of textures and flavors that will tantalize your taste buds. Whether you're entertaining guests or simply seeking a special treat, these Chocolate Rum Pots are sure to impress. The article provides two variations of this classic dessert: a traditional version made with dark chocolate and a white chocolate version for those who prefer a sweeter flavor. Both recipes are clearly explained with step-by-step instructions, making them accessible to home cooks of all skill levels.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE RUM POTS



Chocolate Rum Pots image

I made these Chocolate Rum Pots for one of my mother's parties, and everyone loved them! They are especially good for big get-togethers, because you can make a double or triple recipe with no extra effort. I have also made them a few times using imitation rum extract, and they come out tasting delicious! If you are going to use rum extract the conversion is 1 and 1/2 tbsp Extract for every 1 tbsp Dark Rum. Hope you enjoy! (Note: Cooking time is actually time needed for refrigeration.)

Provided by CosmicCookie

Categories     Dessert

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces semisweet chocolate
4 eggs, yolks and whites separated
1/3 cup superfine sugar
4 tablespoons dark rum
4 tablespoons heavy cream
1/4 pint heavy cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 tablespoon dark rum

Steps:

  • Melt the semisweet chocolate and let cool slightly.
  • While melting the chocolate, whip 1/4 pint heavy cream in a bowl with an electric mixer (if decorating with Rum Whipped Cream.) When it starts to thicken, add vanilla, sugar, and 1/2 tbsp dark rum. Whip until stiff peaks form, then refrigerate.
  • Whisk the egg yolks with the superfine sugar in a bowl until pale and fluffy.
  • Drizzle the chocolate into the egg yolk and sugar mixture and fold in together with the dark rum and the heavy cream.
  • Whisk the egg whites in a clean bowl until standing in soft peaks. Fold the egg whites into the chocolate mixture, one half at a time.
  • Divide the mixture between 6 individual dishes, and let chill for at least 2 hours before serving.
  • Serve decorated with rum whipped cream if desired.

Nutrition Facts : Calories 421, Fat 34.1, SaturatedFat 20.1, Cholesterol 181.9, Sodium 67.2, Carbohydrate 26.6, Fiber 6.3, Sugar 14.9, Protein 9.7

CHOCOLATE RUM BALLS I



Chocolate Rum Balls I image

The holidays will sparkle brightly when you whip up a batch of these chocolate favorites!

Provided by FARMLIFE

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 45m

Yield 48

Number Of Ingredients 6

3 ¼ cups crushed vanilla wafers
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
1 ½ cups chopped walnuts
3 tablespoons light corn syrup
½ cup rum

Steps:

  • In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
  • Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.3 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 38.3 mg, Sugar 2.3 g

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!

Provided by Suzanne Stull

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup white rum
½ cup chopped walnuts
½ cup butter
1 cup white sugar
¼ cup white rum
¼ cup water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
  • With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
  • Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
  • To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Nutrition Facts : Calories 520 calories, Carbohydrate 56.9 g, Cholesterol 82.3 mg, Fat 28.6 g, Fiber 1.7 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 564 mg, Sugar 39.6 g

CHOCOLATE RUM POTS



Chocolate Rum Pots image

Quick and easy dessert. It has a light and fluffy texture but an elegant and rich taste. Perfect end to a meal.

Provided by AmandaInOz

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

8 ounces dark chocolate (70% or higher)
4 eggs, separated
1/3 cup superfine sugar
4 tablespoons dark rum
4 tablespoons heavy cream

Steps:

  • Melt the chocolate in the top of a double boiler or in the microwave for 2-3 minutes and let cool slightly.
  • Whisk the egg yolks with the sugar in a bowl until very pale and fluffy.
  • Drizzle the chocolate into the egg yolk and sugar mixture and fold together with the rum and cream.
  • Whisk the egg whites in a clean bowl until standing in soft peaks.
  • Fold the egg whites into the chocolate mixture with a metal spoon.
  • Divide into 6 individual ramekins and let chill for at least 2 hours before serving.

Nutrition Facts : Calories 335.9, Fat 26.6, SaturatedFat 15.6, Cholesterol 137.7, Sodium 60.4, Carbohydrate 22.9, Fiber 6.3, Sugar 11.6, Protein 9.3

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories     dessert

Time 2h16m

Yield 6 - 8 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

  • Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  • Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

CHOCOLATE RUM CAKE



Chocolate Rum Cake image

Luscious Dark Chocolate Rum Cake. The cake can be served plain, or it is delicious with coffee flavored whipped cream.

Provided by Steve P.

Categories     Dessert

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour, sifted
1/2 cup Meyer's dark rum
1 teaspoon baking soda
1/2 lb sweet butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
5 ounces unsweetened chocolate
2 cups granulated sugar
1/4 cup instant espresso coffee powder
3 extra large eggs
1/2 cup boiling water
cold water
1/3 cup Meyer's dark rum

Steps:

  • Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
  • Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
  • Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
  • Shake out any excess crumbs and set aside.
  • Sift together the flour, baking soda and salt, set aside.
  • Melt chocolate in a small double boiler or microwave on low setting.
  • Set aside to cool slightly.
  • In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
  • Add cold water to the 1 1/2 cup line.
  • Add 1/2 cup of dark rum. Set aside to cool completely.
  • In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
  • Add the eggs one at a time, beating until smooth.
  • Add chocolate and beat to mix well.
  • Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
  • Scrape the bowl with a spatula, and beat until smooth.
  • Pour into pan, smooth the top to make level.
  • Bake for 1 hour 10 minutes.
  • Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
  • Cool in the pan for 15 minutes, then cover with a rack and invert.
  • Remove the pan.
  • Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
  • Leave the cake on the rack to cool.
  • The cake can be served plain, or it is delicious with coffee flavored whipped cream.

RUM & RAISIN MILLIONAIRE'S CHOCOLATE POTS



Rum & raisin millionaire's chocolate pots image

Pair dark chocolate and rum for this grown-up dessert. With raisins and a decadent, hidden layer of salted caramel, they're also completely make-ahead

Provided by Tom Kerridge

Categories     Dessert

Time 10m

Number Of Ingredients 7

200ml double cream
100g dark chocolate, chopped
2 large egg yolks (freeze the whites for another recipe)
40g light muscovado sugar
4 tbsp dark rum
80g raisins
150g canned dulce de leche or caramel sauce

Steps:

  • First, prepare the raisins. Put the rum in a small saucepan and bring to the boil. Stir in the raisins, then remove from the heat. Set aside to cool and plump up, at least 1 hr so they absorb almost all the rum. Tip into a bowl and mix with the dulce de leche and a large pinch of sea salt flakes. Divide the raisin caramel sauce between four dessert glasses, bowls or cups, and chill in the freezer while you make the mousse.
  • Put the cream in a small saucepan and bring to the boil. Remove from the heat, add the chocolate and stir to melt. Put the egg yolks and sugar in a bowl and beat using an electric whisk for 3 mins until the mixture is light, fluffy and holding its shape. Gradually pour in the chocolate cream, whisking continuously until fully combined. Spoon the mousse over the raisin caramel, then chill for at least 4 hrs. Will keep chilled for up to two days. Serve cold with an extra sprinkling of sea salt.

Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • For a smoother texture, use high-quality chocolate with a cocoa content of at least 70%.
  • To prevent the chocolate mixture from curdling, make sure the cream is hot but not boiling when you add it to the chocolate.
  • If you don't have a double boiler, you can make a makeshift one by placing a heatproof bowl over a saucepan of simmering water.
  • To make sure the pots are chilled evenly, place them in the refrigerator uncovered.
  • For a more boozy flavor, add an extra tablespoon of rum to the chocolate mixture.
  • Garnish the pots with whipped cream, chocolate shavings, or a sprinkle of cocoa powder before serving.

Conclusion:

These chocolate rum pots are a delicious and elegant dessert that are perfect for any occasion. With their rich chocolate flavor, boozy rum kick, and creamy texture, they are sure to impress your guests. So next time you're looking for a special dessert to make, give these chocolate rum pots a try. These chocolate rum pots are the perfect combination of rich, creamy, and boozy. They're easy to make and can be enjoyed by people of all ages. Whether you're serving them for a special occasion or just because, these pots are sure to be a hit.

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