Title: Chocolate-Rum Sauce (Hungarian)
Categories: Sauce Chocolate Hungarian
Yield: 6 Servings

AMERICAN MEASURES
4	oz	Semi sweet chocolate
1	c	Milk (scant)
3		Egg yolks
2	tb	Sugar
2	tb	Powdered cocoa
1	tb	Melted butter
2	tb	Light rum

Melt the chocolate in the milk over low heat. Whip in the egg yolks and remove from heat. Mix in sugar, cocoa, butter and rum, and stir till smooth, Adjust thickness by adding a little more milk if sauce is too thick to pour.

Recipe George Lang "The Cuisine of Hungary" ISBN0 14 046934 6 MMed IMH Georges' Home BBS 2:323/4.4

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