| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
4 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/2 |
c |
Cocoa powder |
| 1/2 |
c |
Cornstarch |
| 1 3/4 |
|
Pinches salt |
| 2 |
c |
1% low-fat milk |
| 2 |
c |
Fat-free half and half |
| 2 |
oz |
Bittersweet chocolate |
| 4 |
ts |
Vanilla extract |
| 2 |
oz |
White chocolate; shaved |
INSTRUCTIONS
Whisk sugar, cocoa, cornstarch and salt together. Gradually whisk in milk,
whisking until smooth. Whisk in half and half then pass through chinois
into a heavy stainless steel sauce pan. Cook over medium heat whisking
constantly. Bring to a boil, boil 1 minute. Remove from heat and stir in
bittersweet chocolate and vanilla. Stir over ice bath to cool. Fold in
white chocolate and pour into coffee cups.
Per serving: 561 Calories; 12g Fat (18% calories from fat); 11g Protein;
108g Carbohydrate; 5mg Cholesterol; 249mg Sodium
Recipe by: BAKERS' DOZEN (GALE GAND) SHOW #BD1A31
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Jan 15,
1999, converted by MM_Buster v2.0l.
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