Chocolate Silk

Name: Chocolate Silk
Ingredients: 6 Tbsp sugar; 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; OPTIONAL TOPPING INGREDIENTS; 1/4 c heavy cream, whipped; 1 Tbsp chopped blanched pistachios

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By linda mcdougal
@lilacmemaw

Rating:

★★★★★ 1 vote5

Ingredients

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6 Tbsp

sugar
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
OPTIONAL TOPPING INGREDIENTS
1/4 c

heavy cream, whipped
1 Tbsp

chopped blanched pistachios

How to Make Chocolate Silk

Step-by-Step

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 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 a scattering of pistachios.