Chocolate Rum Soufflé

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 ounces butter chocolate, cut in small pieces
  • ½ pint hot milk
  • 2


Melt chocolate in the milk in the top of a double saucepan and beat until smooth and hot. Do not allow it to come to a boil. Melt butter in a saucepan and blend in flour and sugar. Add chocolate mixture and stir over a low heat until the mixture starts to boil. Remove from heat.

Beat egg yolks and stir 2 tab