• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chocolate Silk

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 6 tb Sugar
  • 1/4 c Unsweetened Cocoa Powder
  • 2 tb Sifted Cornstarch
  • 1 ts Unflavored Gelatin
  • 1 c Half-and-Half
  • 1 c Evaporated Skim Milk
  • 2/3 c Whole Milk
  • 2 Jumbo Egg Yolks
  • - lightly beaten
  • 2 ts Vanilla Extract


1/4 c Heavy Cream; whipped
1 tb Chopped blanched Pistachios
- OR -
6 Candied Violets

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 pot de crÅ me cups or 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
either a scattering of chopped pistachios or a single candied violet.

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