| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 4 |
|
Sq. unsweetened chocolote |
| 2/3 |
c |
Granulated sugar |
| 1/4 |
c |
Water |
| 5 |
|
Eggs, separated |
| 2 |
|
Teasp. rum or cognac |
INSTRUCTIONS
(small chocolate custards)
Day before or early in day:
1. In double boiler, melt chocolate; add sugar, water; cook, stirring,
until sugar is dissolved.
2. With egg beater, beat yolks well. Stirring vigorously, slowly pour yolk
into chocolate mixture. Remove from heat; stir in rum- cool 5 min.
3. Beat egg whites stifE. Fold in chocolate mixture. Pour into 6 custard
cups. Refrigerate several hours or overnight. Serve topped with whipped
cream if desired. Makes 6 servings.
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