1/2 - 3/4 cup cocoa powder (depending how rich you want it)
½ cup + 2 TBLS flour or 5 TBLS cornstarch (1/4 cup + 1 TBLS)
½ tsp. salt
mix together in a
saucepan and add:
3 cups milk (can use
powdered milk with hot water or pre-heat the milk in the microwave to speed up
cooking time—if using cornstarch, must add to cold milk)
Cook and stir over
medium heat until mixture boils and thickens.
Cook 2 minutes longer. Remove
from heat.
Temper (this means to
stir a small amount of hot cream filling into egg yolks while stirring quickly
so eggs do not cook. Continue adding
small amounts into yolks until yolks are mixed into cream mixture thoroughly).
4 beaten egg yolks
Add yolk mixture to
saucepan with rest of cream mixture.
Cook for 2 minutes longer, stirring constantly (it shouldn't boil, if you have a thermometer, don't go above 176°).
Remove from heat.
Stir in:
¼ cup butter
1 tsp. vanilla
Cool to room
temperature and pour into:
1 baked pie crust or chocolate cookie crust—delicious with
chocolate whipped topping spread on top and grated chocolate for garnish.
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