| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 2 1/2 |
tb |
Cornstarch |
| 2/3 |
c |
Sugar |
| 3 |
oz |
Chocolate, unsw. baking |
| 1 |
ts |
Vanilla extract |
| 1 |
tb |
Oil or Butter |
INSTRUCTIONS
Place water into the bottom part of a double boiler. Place on stove on high
heat. Mix dry ingredients. Place into top of double boiler. Shave or grate
baking chocolate. Add to double boiler. Pour in milk. Add oil or butter.
Mix thoroughly. Place top of double boiler into bottom of double boiler.
Heat mixture while stirring constantly until water in double boiler returns
to a boil and mixture is sufficiently thickened. Cover and continue heating
for 15 minutes, stirring occasionally. Take off heat and stir in vanilla
extract. Pour into dish(es) or mold and chill thoroughly. *NOTE* Increase
or decrease the amount of cornstarch depending on your own preference for
the thickness. If a molded pudding is desired, increase cornstarch to about
3 1/2 tb. If you are making my recipe for Chocolate Cream Pie, increase
cornstarch to about 4 1/2 tb.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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