1. Blend the chocolate, cream and coffee. 2. 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. 3. 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. Makes about 3 cups. This will cover 2 layers of a 3-layer cake or 8 large cream puffs. Posted to Bakery-Shoppe Digest by Lea
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|Serving Size: 1 Serving (1440g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2418 (51%)|
|Amt Per Serving||% DV|
|Total Fat 268.7g||358 %|
|Saturated Fat 119.9g||599 %|
|Monounsaturated Fat 105.3g|
|Polyunsanturated Fat 31.9g|
|Cholesterol 8717.9mg||2682 %|
|Sodium 420.6mg||15 %|
|Potassium 950.4mg||25 %|
|Total Carbohydrate 484.3g||142 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 484g|
|Protein 113.1g||162 %|
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Calories per serving: 4745
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