- ½ cup sugar
- 1/3 cup plus 1 tbsp unsweetened cocoa
- 1/3 cup warm water
- 1 oz. semisweet or bittersweet chocolate, finely chopped
- 2 cups half and half
- 3 tbsp cornstarch
- 1½ tsp vanilla extract
- Whipped cream for garnish
Directions
Combine the sugar, cocoa, and salt in a heavy saucepan and stir in the water to form
a smooth, runny
paste. Bring to a boil over moderate heat, stirring
constantly. Remove from heat and stir in the chopped chocolate
until melted.
Mix ¼ cup half and half with the cornstarch to form a smooth paste. Stir into the chocolate
mixture along with the remaining half and half. Bring to a boil over moderate heat, stirring constantly. Remove from the heat and stir in the vanilla.
Pour into a serving bowl or 4 to 6 individual custard cups or into an 8"
pre- baked pie shell. Refrigerate for at least 2 hours. Serve with whipped cream.
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