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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