| 1c. (250 mL) Milk |
3/4 c. (175 mL) Semi-sweet
real chocolate chips |
| 1c. (250 mL) Whipping cream |
1 Egg, slightly beaten |
| 1/2c. (125 mL) Sugar |
2 Egg yolks, slightly beaten |
| 3 tbsp. (45 mL) Unsweetened cocoa |
2 tsp. (30 mL) Butter or margarine |
| 2 tbsp. (30 mL) Cornstarch |
1 tsp. (5 mL) vanilla |
| Sweetened whipped cream |
Zest of orange peel |
| Unsweetened cocoa |
|
| |
|
| In 2-qt (2-L) saucepan stir together milk
and whipping cream. Cook over med. heat until warm (3 - 5
mins). In small bowl stir together sugar, 3 tbsp (45 mL)
cocoa and cornstarch. Gradually add to milk mixture. Add
remaining ingredients except
whipped cream, zest of orange peel and cocoa. Continue
cooking, stirring constantly, until pudding just begins
to thicken (5 to 10 mins). Pour pudding into 6 or 8 (1/2
c) (125 mL) individual dessert dishes. Cool 30 mins.
Cover; refrigerate at least 2 hrs. Pipe with sweetened
whipped cream; top with zest of orange peel and sprinkle
with cocoa. |
