Average Rating: 4.5TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.Ingredients
- 1/2 cup sugar, divided
- 3 cups 2% milk
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks, beaten
- 1/3 cup baking cocoa
- 2 ounces semisweet chocolate, chopped
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- Fresh raspberries, optional
Instructions
- 1. In a large heavy saucepan, combine 1/4 cup sugar and milk. Bring just to a boil, stirring occasionally. Meanwhile, in a large bowl, combine cornstarch, salt and remaining sugar; whisk in egg yolks until smooth.
- 2. Slowly pour hot milk mixture in a thin stream into egg yolk mixture, whisking constantly. Whisk in cocoa. Return mixture to saucepan and bring to a boil, stirring constantly until thickened, about 1 minute. Immediately remove from the heat.
- 3. Stir in the chocolate, butter and vanilla until melted. Whisk until completely smooth. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Serve warm or refrigerate, covered, 1 hour. Just before serving, top with raspberries if desired.
Nutrition Facts
1/2 cup (calculated without raspberries): 239 calories, 9g fat (5g saturated fat), 82mg cholesterol, 176mg sodium, 35g carbohydrate (27g sugars, 2g fiber), 7g protein.
