Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 Rating
Recipe by Cooking Light November 1997

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Credit: Oxmoor House

Recipe Summary test

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup milk, cocoa, cornstarch, and salt in a large bowl; stir well with a whisk. Set aside.

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  • Cook 2 1/2 cups milk in a large, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; stir in sugar with a whisk until sugar dissolves. Add cocoa mixture to pan, stirring until blended. Bring to a boil over medium heat; cook 2 minutes, stirring constantly.

  • Combine egg and egg yolk in a bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly. Return mixture to pan. Cook over medium heat until thick (about 2 minutes); stir constantly. Remove from heat. Stir in chocolate and vanilla; stir until chocolate melts. Serve warm or chilled.

Nutrition Facts

249 calories; calories from fat 18%; fat 5.1g; saturated fat 2.7g; mono fat 1.3g; poly fat 0.3g; protein 8.3g; carbohydrates 43g; cholesterol 57mg; iron 2.3mg; sodium 144mg; calcium 157mg.
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