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Rum & raisin millionaire's chocolate pots

Rum and raisin millionaire’s chocolate pots served in three small dessert glasses

Rum & raisin millionaire's chocolate pots

Name: Rum & raisin millionaire's chocolate pots
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 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

Tom Kerridge

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More effort

Prep: 5 mins

Cook: 5 mins

plus 1 hr soaking and at least 4 hrs chilling

A star rating of 4.8 out of 5.10 ratingsRate

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200ml double cream
100g dark chocolate

chopped
2 large egg yolks

(freeze the whites for another recipe)
40g light muscovado sugar

For the raisins

4 tbsp dark rum
80g raisins
150g canned dulce de leche

or caramel sauce

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Nutrition: Per serving

kcal673
fat43g
saturates25g
carbs53g
sugars49g
fibre3g
protein7g
salt0.5g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, Christmas 2020

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A star rating of 4.8 out of 5.10 ratings

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