Mint Chocolate Rum Babas

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour 4 ramekins or small baking dishes.

   Tip: Use a non-stick cooking spray for easy release.

2. 2

   In a medium saucepan, combine the rum, sugar, and milk. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: This mixture will be the base for the rum syrup.

3. 3

   In a separate saucepan, whisk together the egg yolks and mint syrup. Heat over low heat, whisking constantly, until the mixture thickens.

   Tip: Be careful not to scramble the eggs.

4. 4

   Strain the rum syrup into the egg yolk mixture, whisking constantly. Return the mixture to the heat and cook, stirring constantly, until the mixture thickens.

   Tip: This will be the babas mixture.

5. 5

   Pour the babas mixture into the prepared ramekins, filling them about 3/4 of the way full.

   Tip: Smooth the tops with a spatula.

6. 6

   Bake for 25-30 minutes, or until the babas are set and the edges are lightly browned.

   Tip: They should still be slightly jiggly in the center.

7. 7

   While the babas are baking, melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir in the heavy cream until smooth.

8. 8

   To serve, place a babas in a bowl and spoon the chocolate sauce over the top. Sprinkle with crushed nuts and garnish with fresh mint leaves.

   Tip: Serve immediately, as the babas will start to melt and become creamy.