| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Not, Sent | 8 | Servings |
INGREDIENTS
| 3 1/2 | c | Skim milk; divided |
| 1 | c | Dutch process cocoa or unsweetened cocoa |
| 3 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1 | c | Sugar |
| 1 | lg | Egg; lightly beaten |
| 1 | lg | Egg yolk; lightly beaten |
| 2 | oz | Bittersweet chocolate; coarsely chopped |
| 1 | tb | Vanilla |
INSTRUCTIONS
Combine 1 cup milk, cocoa, cornstarch and salt in a large bowl; stir well with a whisk. Set aside. Cool 2 1/2 cups milk in a large, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; stir in sugar with a whisk until sugar dissolves. Add cocoa mixture to pan, stirring until blended. Bring to a boil over medium heat, cook 2 minutes, stirring constantly. Combine egg and egg yolk in a bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly. Return mixture to pan. Cook over medium heat until thick (about 2 minutes); stir constantly. Remove from heat. Stir in chocolate and vanilla; stir unitl chocolate melts. Serve warm or chilled. NOTES : per serving: cals - 249 - 18%ff, fat - 5.1g Recipe by: Cooking Light - November/December 1997 Posted to MC-Recipe Digest V1 #933 by The Taillons <taillon@earthlink.net> on Nov 29, 1997
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