Rum Raisin Millionaires Chocolate Pots Recipes

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RUM & RAISIN MILLIONAIRE'S CHOCOLATE POTS



Rum & raisin millionaire's chocolate pots image

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

Provided by Tom Kerridge

Categories     Dessert

Time 10m

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

RUM-RAISIN SHORTBREAD



Rum-Raisin Shortbread image

Source: Maida Heatter's Book of Great Cookies These are large and thick, with rum-soaked raisins all through them. The dough is very short; the cookies are rather delicate and quite unusual. The raisins must be prepared several hours ahead of time or the day before. Makes 15 large cookies

Provided by bungalowten

Categories     Dessert

Time 1h30m

Yield 15 large cookies

Number Of Ingredients 7

5 ounces raisins
1/2 cup dark rum
2 cups sifted flour
1/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 lb butter
1/2 cup confectioners' sugar

Steps:

  • Bring the raisins and rum to a boil in a small saucepan over moderate heat. Remove from the heat, cover, and let stand for several hours or overnight. When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else.
  • Sift together the sifted flour, baking powder and salt. Set aside.
  • In the large bowl of an electric mixer cream the butter until it is very soft. Add the sugar and beat well until completely smooth. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.
  • Stir in the prepared raisins. Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours. Do not freeze the dough or it will become too firm to roll.
  • When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F.
  • Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly. With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner!
  • Use a plain round cookie cutter about 2 1/2-inches in diameter. Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible. When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins. Press the scraps together, chill them, and reroll. Place the cookies 1 to 2 inches apart on unbuttered cookie sheets.
  • Bake the cookies for 20 minutes, or until cookies are golden brown. Reverse the sheets top to bottom and front to back to insure even browning. With a wide metal spatula transfer the cookies to racks to cool.
  • Since these are fragile the author likes to wrap them individually in clear cellophane. However you store them-handle with care.

Nutrition Facts : Calories 232.2, Fat 12.5, SaturatedFat 7.8, Cholesterol 32.5, Sodium 135.6, Carbohydrate 24.8, Fiber 0.8, Sugar 10, Protein 2.2

CHOCOLATE RUM POTS



Chocolate Rum Pots image

Quick and easy dessert. It has a light and fluffy texture but an elegant and rich taste. Perfect end to a meal.

Provided by AmandaInOz

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

8 ounces dark chocolate (70% or higher)
4 eggs, separated
1/3 cup superfine sugar
4 tablespoons dark rum
4 tablespoons heavy cream

Steps:

  • Melt the chocolate in the top of a double boiler or in the microwave for 2-3 minutes and let cool slightly.
  • Whisk the egg yolks with the sugar in a bowl until very pale and fluffy.
  • Drizzle the chocolate into the egg yolk and sugar mixture and fold together with the rum and cream.
  • Whisk the egg whites in a clean bowl until standing in soft peaks.
  • Fold the egg whites into the chocolate mixture with a metal spoon.
  • Divide into 6 individual ramekins and let chill for at least 2 hours before serving.

Nutrition Facts : Calories 335.9, Fat 26.6, SaturatedFat 15.6, Cholesterol 137.7, Sodium 60.4, Carbohydrate 22.9, Fiber 6.3, Sugar 11.6, Protein 9.3

RUM-RAISIN CLUSTERS



Rum-Raisin Clusters image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes 26

Number Of Ingredients 7

1/3 cup gold rum
1 cup raisins
6 ounces semisweet chocolate
2 tablespoons unsalted butter
1/8 teaspoon coarse salt
1 cup cornflakes
Flaky sea salt, such as Maldon, for sprinkling

Steps:

  • Bring rum almost to a simmer in a small saucepan. Remove from heat; add raisins, cover, and let cool. Drain and blot dry.
  • Melt chocolate and butter in microwave, 1 minute, 20 seconds. Stir until smooth, then stir in coarse salt, cornflakes, and raisins. Drop mixture onto parchment-lined baking sheets in 1 1/4-inch mounds. Sprinkle with flaky salt. Chill until set, about 30 minutes or up to 5 days.

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