*  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 crŠme 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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