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Chocolate Pots

7 1/16 ounces bar chocolate
1 1/4 cups single cream
1 egg beaten
1 tablespoon rum
6 small dessert dishes or 4 larger individual pots -- (6-8)

First make a few chocolate curls for decoration by scraping a swivel
vegetable peeler along the flat side of the bar which is at room
temperature.

Break the remaining chocolate into a bowl and add the cream.
Microwave on HIGH for 2 minutes, whisk well and return for a further
minute. Now whisk in the egg and rum. Divide the chocolate custard
between the dishes and leave to set overnight. Decorate with
chocolate curls.

This recipe freezes exceptionally well and may be served ice cold
or thawed completely.

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