| 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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