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Title: Chocolate Silk
Categories: Dessert
Yield: 6 Servings
| 6 | tb | Sugar |
| 1/4 | c | Unsweetened Cocoa Powder |
| 2 | tb | Sifted Cornstarch |
| 1 | ts | Unflavored Gelatin |
| 1 | c | Half-and-Half |
| 1 | c | Evaporated Skim Milk |
| 2/3 | c | Whole Milk |
| 2 | Jumbo Egg Yolks lightly beaten | |
| 2 | ts | Vanilla Extract |
| OPTIONAL TOPPING | ||
| 1/4 | c | Heavy Cream; whipped |
| 1 | tb | Chopped blanched Pistachios OR - |
| 6 | Candied Violets | |
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 creme 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.
Recipe by Jean Anderson Great Desserts - ISBN: 0-916103-04-8
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