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  Recipe Home » Deserts » Chocolate Silk
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  Chocolate Silk
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 558
Ingredients:
6 tbsp Sugar
1/4 cup Unsweetened Cocoa Powder
2 tbsp Sifted Cornstarch
1 tsp Unflavored Gelatin
1 cup Half-and-Half
1 cup Evaporated Skim Milk
2/3 cup Whole Milk
2 Jumbo Egg Yolks lightly beaten
2 tsp Vanilla Extract

MMMMMOPTIONAL TOPPING

1/4 cup Heavy Cream, whipped
1 tbsp Chopped blanched Pistachios OR -
6 Candied Violets
Instructions:
In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin,
pressing out all lumps. Add the half-and-half, evaporated skim milk
and whole milk; whisk vigorously to blend. Set the pan over
moderately low heat and cook, stirring constantly with a wooden,
until the mixture just boils and is thickened and smooth, about 10
minutes.

Blend a little of the hot mixture into the beaten egg yolks, then
stir the warmed egg yolks back into the pan. Cook over moderately low
heat, stirring constantly, for 3 to 4 minutes. The mixture must not
boil or the eggs will scramble. Remove from the heat and stir in the
vanilla. Set the saucepan on a rack to cool for 10 minutes, stirring
frequently to prevent a skin from forming on the surface.

Ladle the mixture into 6 decorative 4-ounce pot de crŠme cups or white
porcelain ramekins and let cool completely. Cover each cup with
plastic wrap, then refrigerate at least 5 hours, or overnight.

Serve as is or top each serving with a little of the whipped cream and
either a scattering of chopped pistachios or a single candied violet.
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