1 cup plus 6 tablespoons (2 3/4 sticks) unsalted butter
24 ounces semisweet chocolate
1 cup sugar
7 large eggs 2 tablespoon dark rum
1/4 cup all-purpose flour
3 cups cornflakes, lightly crushed
2 large egg yolks, lightly beaten
5 to 6 cups vegetable oil (for frying)
1/2 cup confectioners' sugar
In large metal bowl set over pan of barely simmering water, melt butter and
chocolate, stirring until smooth. Remove bowl from pan and whisk in sugar. Whisk
in eggs, 1 at a time, then whisk in rum. Add flour and whisk until fully
incorporated. Make sure sugar is completely dissolved— the mixture should appear
smooth and shiny. Pour mixture into shallow ungreased pan and refrigerate until
firm enough to pipe, at least 8 hours.
Place corn flakes on large plate.
Line 2 large baking sheets with parchment paper. Spoon chocolate mixture into
large pastry bag fitted with 1/4-inch tip. Pipe chocolate onto paper in 1
1/2-inch-long and 1/2-inch-wide logs. (If logs are too soft to pick up, return
to refrigerator and chill until firm.) Lightly brush each log with beaten egg
yolks, roll in corn flakes, and return to baking sheet. Chill until firm enough
to pick up, about 30 minutes.
In wide, 6-quart deep, heavy pot
over high heat, heat 2 inches oil until deep-fat thermometer registers 350°F.
Fry croquettes in batches (returning oil to 350°F between batches) until golden
brown, about 1 to 2 minutes. Transfer to paper towels to drain, and immediately
dust with confectioners' sugar. Serve warm.
Makes 40 croquettes.