My mom got this recipe from a family friend in 1977. I prefer to eat it while it is still warm (very warm.) It can be served with plain cream or whipped cream that will melt and blend in. An absolute perfect warm dessert for those chilly nights.
1/2 cup sugar
1/3 cup cocoa (I will be honest here and say I never measure out 1/3 of a cup. I probably use closer to 1/2 cup when I just dump the cocoa in from the container.)
3 Tablespoons corn starch
dash salt
2 1/2 cups milk (I use skim so any milk will work)
1 1/2 tsp vanilla
In saucepan mix sugar, cocoa, cornstarch and salt.
Gradually blend in milk.
Cook over medium heat stirring constantly until mixture thickens.
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| Starting to get warm. |
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| Getting thicker. This does take some time and make sure you don't stop stirring. It will burn. |
Pour into individual bowls if desired. To prevent a crust cover with plastic wrap while it cools.
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