*  Exported from  MasterCook  *

                             CHOCOLATE SILK

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6       tb           Sugar
    1/4   c            Unsweetened Cocoa Powder
  2       tb           Sifted Cornstarch
  1       t            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
                       -----OPTIONAL TOPPING-----
    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 crème 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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