INGREDIENTS

INSTRUCTIONS

Place cornstarch in a small measuring cup. Remove 1/4 c. milk from 2
c. Pour over cornstarch. DO NOT STIR. Let sit while you prepare the
rest.  Put milk and chocolate in an 8 cup glass pitcher, and microwave
on  high for about 3 minutes, remove, beat with whisk or fork, and
continue heating and stirring until you have melted all the  chocolate.
If a few flecks remain, it's okay. Beat egg yolks with  sugar. Pour a
bit of the hot chocolate/milk mixture into the beaten  egg yolks, and
stir. Continue adding hot chocolate to the egg yolks  until you have
added about 3/4 c. of the mixture. Then add this back  into the large
container of hot chocolate mixture.  Gently stir the cornstarch mixture
and it will appear very stiff.  Continue to stir and the cornstarch
will suddenly blend smoothly into  the milk. Add this smooth mixture to
the chocolate-egg mixture and  stir well. Return to microwave, and heat
on high for about l minute.  Scrape sides well, beat mixture, and
continue heating for l minute  intervals or less. Mixture will seem to
thicken quickly at the edges,  and may even seem to curdle. Don't
panic. Remove, and beat  vigorously, and it will smooth. When it is at
about the consistency  of a light mayonnaise, fluffy and pudding-y,
remove from heat, and  stir in butter. Voila!  Recipe by: Judith Burke
<YPWA61A@prodigy.com>  Posted to CHILE-HEADS DIGEST V3 #, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2540
Calories From Fat: 1587
Total Fat: 185.5g
Cholesterol: 1073.2mg
Sodium: 124.9mg
Potassium: 214.3mg
Carbohydrates: 232.9g
Fiber: 11.7g
Sugar: 100.4g
Protein: 22.8g