Hot Rum Souffle

• 2 ounces baking chocolate
• 1 12 cups hot milk
• 3 tablespoons butter
• 12 cup sugar
• 3 tablespoons flour
• 2 tablespoons dark jamaica rum
• 4 egg yolks
• 1 pinch salt
• 5 egg whites
• 1 cup whipped cream

1. Set oven to 375 degrees.
2. Prepare a 1 1/2 quart souffle dish by buttering and sugaring the dish and the top third of a paper collar**.
3. Melt chocolate in 1/2 cup milk.
4. Add remaining milk.
5. Melt butter and stir in flour and sugar.
6. Add hot chocolate mixture gradually and stir over a low heat until the mixture starts to boil.
7. Remove from the heat.
8. Add rum.
9. Beat egg yolks.
10. Stir in 2 tablespoons of the chocolate mixture.
11. Add remainder of chocolate mixture.
12. COOL.
13. Fold in stiffly beaten egg whites taking care not to overmix.
14. Bake in a prepared souffle dish at 375 degrees for 45 minutes.
15. Dust heavily with sifted confectioner's sugar and serve immediately with whipped cream.
16. **SOUFFLE DISH.
17. To prepare your souffle dish: Butter the souffle dish and sprinkle sugar all around the bottom and sides.
18. Tear off a piece of wax paper large enough to encircle the dish and allow a 2" overlap.
19. Tie it around the outside of the dish with a piece of string.
20. Fold the paper in half length ways.
21. Butter and sprinkle the top third of the paper with sugar.

baking chocolate, milk, butter, sugar, flour, dark jamaica rum, egg yolks, salt, egg whites, whipped cream

Taken from www.food.com/recipe/hot-rum-souffle-241991 (may not work)