Chocolate Silk

Chocolate Silk

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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
  • 2
    jumbo egg yolks, lightly beaten
  • 2 tsp
    vanilla extract

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

How to Make Chocolate Silk


  1. In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin, pressing out all lumps.
  2. Add the half and half, evaporated skim milk and whole milk; whisk vigorously to blend.
  3. 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.
  4. Blend a little of the hot mixture into the beaten egg yolks, then stir the warmed egg yolks back into the pan.
  5. Cook over moderately low heat, stirring constantly, for 3 to 4 minutes.
  6. The mixture must not boil or the eggs will scramble.
  7. Remove from the heat and stir in the vanilla.
  8. Set the saucepan on a rack to cool for 10 minutes, stirring frequently to prevent a skin from forming on the surface.
  9. Ladle the mixture into 6 decorative 4-ounce white porcelain ramekins and let cool completely.
  10. Cover each cup with plastic wrap, then refrigerate at least 5 hours, or overnight.
  11. Serve as is or top each serving with a little of the whipped cream and a scattering of pistachios.

Printable Recipe Card

About Chocolate Silk

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

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