A wonderful silky and rich dessert. Ideal for dinner parties and can be made the day before your party.
Chocolate Pots with Polenta Orange Cookies
2 cups heavy cream
¾ pound semisweet chocolate bar, coarsely chopped
4 large egg yolks
3 tablespoons dark rum
3 tablespoons unsalted butter
In a medium saucepan, heat the cream until it bubbles around the edges, Remove from heat, add the chocolate and let stand for 1 minute, and then stir until smooth.
In a small bowl, whisk the egg yolks then whisk in ½ cup of the hot chocolate cream. Scrape the mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter.
Pour the custard into eight ½ cup ramekins and refrigerate for at least 4 hours.
Polenta Orange Cookies
1 ½ cups non-instant polenta
6 ounces unsalted butter, chilled
¾ cup sugar
2/3 cup all-purpose flour
2 tablespoons finely grated orange zest
Pinch of salt
2 large eggs
In a food processor, combine the polenta with the butter, sugar, flour, orange zest and salt. Pulse until well combined and resembles coarse meal. Add the eggs and pulse just until the mixture comes together. Transfer the dough to a bowl and refrigerate for one hour.
Pre-heat the oven to 375 degrees
On a baking sheet lined with parchment paper or Silpat, drop slightly rounded teaspoons of the dough onto the baking sheet 2 inches apart. Bake for 15 minutes or until golden around the edges and on the bottoms.