“The beauty of this dessert is that it is so smooth, silky and rich. Small servings are the key – I generally use espresso cups as they’re the ideal size. Chocolate pots are brilliant for dinner parties as you can make them up the day before and stick them in the fridge. ” –Jamie Oliver
Sometimes if you add the butter when the chocolate isn’t cool enough it will make the chocolate look as if it has split. To rectify this, allow the mixture to cool a little longer before whisking in a little cold milk until smooth again. I like to do 200ml cream, 2 egg yolks, 70 grams chocolate, 30 ml rum, and 20 grams of butter.