Chocolate Silk
Yield
6 servingsPrep
10 minCook
20 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
sugar
|
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| 2 | tablespoons |
cornstarch
sifted |
|
| 1 | teaspoon |
gelatin, unflavored
unflavored |
*
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | cup |
evaporated milk
skim |
|
| ⅔ | cup |
milk
whole |
|
| 2 | each |
egg yolks
jumbo, lightly beaten |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| Optional topping | |||
| ¼ | cup |
heavy whipping cream
whipped |
|
| 1 | tablespoon |
pistachio nuts
blanched, chopped, or 6 candied violets |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
unsweetened |
|
| 3E+1 | ml |
cornstarch
sifted |
|
| 5 | ml |
gelatin, unflavored
unflavored |
*
|
| 237 | ml |
light cream (half&half)
|
|
| 237 | ml |
evaporated milk
skim |
|
| 158 | ml |
milk
whole |
|
| 2 | each |
egg yolks
jumbo, lightly beaten |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| Optional topping | |||
| 59 | ml |
heavy whipping cream
whipped |
|
| 15 | ml |
pistachio nuts
blanched, chopped, or 6 candied violets |
|
Directions
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 creme 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.
