INGREDIENTS

INSTRUCTIONS

Add chopped up chocolate to the milk in a double boiler and heat to melt.
Beat until blended. Sift sugar, flour and salt together and add a small
amount of the hot chocolate to it and stir. Now pour this mixture into the
double boiler with the rest of the hot chocolate and stir. Add 2 T. butter
to this and cook with constant stirring for 10 mins. longer. Pour a small
amount of this cooked mixture over the well beaten egg yolks while stirring
vigorously to keep from cooking the eggs and immediately pour this back
into double boiler and stir and cook until thick. Watch carefully. When
starting to thicken, remove from heat and add the vanilla and stir. Cool in
a baked pie shell for pie or in 6-8 pyrex cups for pudding, This method of
pouring back and forth with stirring helps prevent lumps from forming.
MERINGUE: 3 egg whites beaten with 6 T. sugar if wanted on pie. I prefer it
plain with maybe a little vanilla ice cream on the side. Very rich and
yummy!
Serving Ideas : As pudding, serve with milk. As pie, with small ice cream.
NOTES : This is really a pie filling, but makes the absolutely BEST
chocolate pudding imaginable when allowed to set up in 8 pyrex custard
cups.
Recipe by: Opal Griffin Posted to MC-Recipe Digest V1 #760 by Ed Griffin
<egriff@bytethis.com> on Aug 25, 1997

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