Yield: 6 servings
Measure | Ingredient |
---|---|
4 \N | Sq. unsweetened chocolote |
⅔ cup | Granulated sugar |
¼ cup | Water |
5 \N | Eggs, separated |
2 \N | Teasp. rum or cognac |
(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.