Chop or grate chocolate, and melt chocolate in the top of a double boiler
over gently boiling water. (The water should just barely touch the bottom
of the upper pot.) Slowly stir in the sugar, 1 2/3 c. milk, and salt. Heat,
stirring, until chocolate is melted and mixture is blended.
While mixture heats, sift cornstarch and cocoa together and stir into 1/3
c. milk until dissolved. Stir slowly into hot chocolate milk. Keep stirring
constantly and gently for 7 or 9 minutes, or until pudding thickens and
almost mounds. Cover and cook, without stirring, for about 10 minutes.
Remove top of double boiler from heat and gently stir in butter, cut into
small pieces. (If you use salted butter, eliminate salt from recipe.) Cool
slightly for 5 to 7 minutes, then very gently stir in vanilla. Pour into
individual cups or a single bowl. Cover with wax paper to prevent skin
from forming. Cool; chill a few hours. Serve with whipped cream.
Posted By sherry@Jove.Stanford.EDU (Sheralyn Listgarten) On
rec.food.recipes or rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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