Gluten-Free Pots-au-Chocolat Recipe
By: Gillian, June 6, 2011
This is a delightful, gluten-free, chocolate dessert which makes a nice ending to a special dinner. For an even more sophisticated version, you can substitute the 1 tablespoon of warm water in the recipe with 1 tablespoon of lukewarm brandy or rum.
3 oz good, bittersweet chocolate (gluten-free)
1 oz butter
3 standard eggs, yolks and whites separated
1 Tbs warm water (or lukewarm rum or brandy; for gluten-free, use only plain, not flavored types).
1/2 cup heavy whipping cream
Break up the chocolate and put into a bowl that is sitting in a saucepan of hot water. Add the butter and let both melt, stirring once or twice. Whisk in the egg yolks. When the mixture is smooth, remove from the heat and stir in the warm water. Whisk egg whites to a stiff texture and then fold gently into the chocolate mixture. Transfer to 4 small dessert bowls (about the size of a teacup) and chill. Whip the cream until lightly stiff; just before serving, decorate the top of each with a whirl of the whipped cream.