Chocolate Rum Pots

Melt the chocolate and let it cool slightly.

Beat the egg yolks with the superfine sugar in a bowl until very pale and fluffy, this will take about 5 minutes with an electric mixer.

Drizzle the chocolate into the mixture and fold it in, together with the rum and the heavy cream.

Beat the egg whites in a grease-free bowl until standing in soft peaks.

Fold the egg whites into the chocolate mixture in 2 batches.

Divide the mixture between 6 custard pots or other individual dishes, and chill for at least 2 hours.

To serve, garnish with a little whipped cream and small chocolate shapes.