Preparation:

Blend the chocolate, cream and coffee.

Beat the egg yolks until light, add the sugar slowly, then the salt. Beat this until it is thick and creamy. Add the chocolate mixture and blend.

Mix the cornstarch and milk and stir into the custard mixture. Turn the whole into the top of a double boiler and cook over simmering water until thick and smooth. Cool. Add the rum.

Servings: 3 cups
Source:
Submitted by: Recipe Group Member
Date:

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