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1
In large metal bowl set over pan of barely simmering water, melt butter and chocolate, stirring until smooth.
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2
Remove bowl from pan and whisk in sugar.
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3
Whisk in eggs, 1 at a time, then whisk in rum.
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4
Add flour and whisk until fully incorporated.
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5
Make sure sugar is completely dissolved the mixture should appear smooth and shiny.
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6
Pour mixture into shallow ungreased pan and refrigerate until firm enough to pipe, at least 8 hours.
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7
Place corn flakes on large plate.
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8
Line 2 large baking sheets with parchment paper.
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9
Spoon chocolate mixture into large pastry bag fitted with 1/4-inch tip.
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10
Pipe chocolate onto paper in 1 1/2-inch-long and 1/2-inch-wide logs.
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11
(If logs are too soft to pick up, return to refrigerator and chill until firm.)
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12
Lightly brush each log with beaten egg yolks, roll in corn flakes, and return to baking sheet.
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13
Chill until firm enough to pick up, about 30 minutes.
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14
In wide, 6-quart deep, heavy pot over high heat, heat 2 inches oil until deep-fat thermometer registers 350F.
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15
Fry croquettes in batches (returning oil to 350F between batches) until golden brown, about 1 to 2 minutes.
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16
Transfer to paper towels to drain, and immediately dust with confectioners' sugar.
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17
Serve warm.
