Rum & raisin millionaire’s chocolate pots
Dark chocolate and rum make for a stunning pairing, especially with raisins and a hidden layer of salted caramel. Best of all, these pots are completely make-ahead, so all that’s left to do on the day is take them out of the fridge.
SERVES 4 PREP 5 mins plus 1 hr soaking and at least 4 hrs chilling COOK 5 mins MORE EFFORT
V200ml 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
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. 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.
GOOD TO KNOW gluten free
PER SERVING 673 kcals • fat 43g • saturates 25g • carbs 53g • sugars 49g • fibre 3g • protein 7g • salt 0.5g
• 20cm frying pan
• 24cm frying pan
• 28cm frying pan
From the Oven to the Table,
bbcgoodfood.com. @dianahenryfood