Chocolate Silk Recipe

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Chocolate Silk

linda mcdougal


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6 Tbsp
1/4 c
unsweetened cocoa powder
2 Tbsp
sifted cornstarch
1 tsp
unflavored gelatin
1 c
half and half
1 c
evaporated skim milk
2/3 c
whole milk
jumbo egg yolks, lightly beaten
2 tsp
vanilla extract


1/4 c
heavy cream, whipped
1 Tbsp
chopped blanched pistachios


1In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin, pressing out all lumps.

2Add the half and half, evaporated skim milk and whole milk; whisk vigorously to blend.

3Set 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.

4Blend a little of the hot mixture into the beaten egg yolks, then stir the warmed egg yolks back into the pan.

5Cook over moderately low heat, stirring constantly, for 3 to 4 minutes.

6The mixture must not boil or the eggs will scramble.

7Remove from the heat and stir in the vanilla.

8Set the saucepan on a rack to cool for 10 minutes, stirring frequently to prevent a skin from forming on the surface.

9Ladle the mixture into 6 decorative 4-ounce white porcelain ramekins and let cool completely.

10Cover each cup with plastic wrap, then refrigerate at least 5 hours, or overnight.

11Serve as is or top each serving with a little of the whipped cream and a scattering of pistachios.

About this Recipe

Course/Dish: Puddings, Chocolate
Other Tag: Quick & Easy