Stir over low heat in a heavy saucepan until the chocolate melts:
2 Cups milk
1/4 Cup sugar
3 ounces grated sweet chocolate (like a Hershey’s bar- use your favorite brand. I like dark chocolate)
Let the mixture cool a little bit, and then pour a small amount over:
4 beaten egg yolks.
Stir well, and then put this mixture back into the saucepan. Stir constantly over low heat until the mixture thickens. Strain into a bowl that you can set into another bowl of cold water. Or even cold water in the sink. You want to chill the mixture quickly, but be careful not to get any water into it. Stir occasionally. You now have a chocolate custard!
Add 1 teaspoon vanilla. You can also add 2 Tablespoons brandy or rum.
Whip until stiff:
3/4 Cup heavy or whipping cream
Fold into the chocolate custard until well blended. Refrigerate as is, or place in individual custard cups. Cover surface with plastic wrap. Serve cold.
This will be the last of the postings of recipes to inspire entries in The Taste of Chocolate on Feb 9th. Tomorrow I will begin posting soup recipes and progress reports as I start my garden seeds under lights.