250 ml single cream
200g 70% choc
2 large egg whites
3 tbl rum
20g butter
heat the cream until bubbles appear around the edge. Remove the pan from the heat, add the choc and let stand for 1 minute to let choc melt, then stir until smooth.
Whisk egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter. Pour the custard into about eight ramekins. fridge until set.