Chocolate Cream Pie Ii Recipes

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CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Recipe video above. This is a magnificent yet surprisingly straight forward pie that can be made days in advance of serving. A biscuit base, filled with a soft chocolate custard-type filling and topped with clouds of cream, this is a pie that will steal the show! REQUIRES 12 HRS REFRIGERATION.

Provided by Nagi

Categories     Dessert

Time 55m

Number Of Ingredients 16

25 Oreo biscuits, whole with filling in tact (244g / 8.5 oz) (Note 1)
5 tbsp/ 60g butter, melted
1/4 cup / 40g cornflour / cornstarch
2/3 cup / 145g white sugar
Pinch of salt
2 cups / 500 ml milk (whole or reduced fat, not zero fat)
1 cup / 250 ml cream (pouring or thickened/heavy), or sub with milk (Note 2)
4 egg yolks
2 tbsp / 30g unsalted butter, melted
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken into pieces or chopped
75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)
1 1/2 cups / 375ml thickened / heavy cream (for whipping)
2 tbsp sugar
1/2 tsp vanilla extract
Chocolate (for shaving)

Steps:

  • Preheat oven to 180C/350F.
  • Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).

Nutrition Facts : ServingSize 173 g, Calories 530 kcal

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

"The flavors in this pie are uncomplicated and delicious. Add orange zest, peppermint oil or coffee extract to it if you want to get fancy," says Duff.

Provided by Duff Goldman

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 17

1 disk homemade pie dough
All-purpose flour, for dusting
1/2 cup chopped bittersweet chocolate (about 3.5 ounces)
2 1/2 cups whole milk
3 ounces unsweetened chocolate, chopped
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
4 extra-large egg yolks, lightly beaten
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/2 cup mascarpone cheese
1/4 cup plus 1 tablespoon sugar
1 vanilla bean, split lengthwise, seeds scraped out
1 1/2 cups cold heavy cream
Shaved white, milk and bittersweet chocolate, for decorating

Steps:

  • Make the crust: Preheat the oven to 375 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface, then fit into a 9-inch pie dish. Fold the overhanging dough under itself and crimp the edges.
  • Place a piece of parchment paper in the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, about 20 minutes. Remove the parchment and beans and continue to bake until completely golden and crisp looking, another 5 minutes. (If the edges are getting too brown, cover them with some foil.) Let the crust cool completely.
  • Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
  • Meanwhile, make the filling: Pour 2 cups milk into a heatproof bowl and set over the pan of simmering water. Heat until the milk is almost, but not quite, boiling. Add the unsweetened chocolate and stir until it?s completely melted. Set aside off the heat.
  • In a big bowl, whisk the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk, then stir into the hot chocolate-milk mixture. Return the double boiler to medium-high heat. Whisk in the egg yolks and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat and stir in the butter and vanilla until smooth. Let the filling cool slightly, then pour into the pie shell. Place a piece of plastic wrap directly onto the surface of the filling and refrigerate until cold, about 3 hours or overnight.
  • Right before serving, make the whipped cream: Beat the mascarpone, sugar and vanilla seeds in a large bowl with a mixer until creamy. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
  • Add the whipped cream to a pastry bag fitted with a large star tip and pipe generously on top of the pie. Sprinkle with shaved chocolate.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Provided by Duff Goldman

Categories     dessert

Time 11h55m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 17

One 9-inch pie dough round, chilled 1 hour
All-purpose flour, for dusting
1/2 cup chopped bittersweet chocolate
2 1/2 cups milk
3 ounces unsweetened baking chocolate, chopped
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
4 extra-large egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1/2 cup mascarpone
1/4 cup plus 1 tablespoon sugar
1 vanilla bean, split and seeds scraped out
1 1/2 cups heavy cream
White, milk and bittersweet chocolate curls and shavings, for decorating

Steps:

  • For the crust: Preheat the oven to 375 degrees F.
  • Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges.
  • Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely.
  • Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
  • For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it's completely melted. Set aside off the heat.
  • In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk.
  • Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold.
  • At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.
  • For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
  • Add the whipped cream to a pastry bag fitted with a large star tip. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve.

CHOCOLATE CREAM PIE II



Chocolate Cream Pie II image

This is an old family recipe my grandmother used to make me when I was a little boy.

Provided by Cecil

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 ½ cups white sugar
3 tablespoons cornstarch
½ cup unsweetened cocoa powder
½ teaspoon salt
3 cups milk
1 tablespoon butter
1 ½ teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Steps:

  • In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
  • Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g

CHOCOLATE CREAM PIE I



Chocolate Cream Pie I image

Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.

Provided by Debbie Cavitt

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

¾ cup white sugar, divided
⅓ cup all-purpose flour
2 cups milk
2 (1 ounce) squares unsweetened chocolate
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked

Steps:

  • Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
  • Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
  • Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
  • Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.6 g, Cholesterol 89.3 mg, Fat 17.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 7.4 g, Sodium 172.2 mg, Sugar 21.8 g

CHOCOLATE PIE II



Chocolate Pie II image

Easy no bake chocolate pie cooked in microwave. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

Provided by Ronda

Categories     Desserts     Pies     Chocolate Pie Recipes

Yield 8

Number Of Ingredients 8

1 (9 inch) pie crust, baked
¾ cup white sugar
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 cup milk
3 egg yolks, beaten
1 tablespoon vanilla extract
2 tablespoons butter, melted

Steps:

  • In a medium microwave-safe bowl, combine sugar, flour, and cocoa powder. Mix well. While stirring, slowly pour in milk. Mix until smooth.
  • Microwave cocoa mixture in 1 minute increments, stirring after each increment. Continue until mixture thickens, about 7 minutes.
  • Slowly pour egg yolks into cocoa mixture, whisking rapidly until yolks are incorporated. Stir in vanilla extract and butter or margarine. Pour filling into baked pie shell. Chill before serving. Store in refrigerator.

Nutrition Facts : Calories 239 calories, Carbohydrate 32.9 g, Cholesterol 86.9 mg, Fat 10.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 4.7 g, Sodium 138.6 mg, Sugar 21.1 g

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. -Mary Anderson, De Valls Bluff, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups sugar
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1-1/2 cups water
1 can (12 ounces) evaporated milk
5 large egg yolks, lightly beaten
1/2 cup butter
1 teaspoon vanilla extract
Dough for single-crust pie
Whipped topping and baking cocoa, optional

Steps:

  • On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.

Nutrition Facts : Calories 488 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 413mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Duff Goldman knows better than anyone that kids can do incredible things in the kitchen. In eight seasons judging and hosting Kids Baking Championship, he has seen contestants as young as 9 tackle tricky macarons and towering Napoleons. So when he started writing a kids baking book, Duff didn't take the easy way out. "I wanted recipes that would really challenge and excite them," he says. In Super Good Baking for Kids, he encourages young chefs to measure by weight, as professional bakers do, and to attempt not-so-basic projects like churros, pies and pâte à choux. Some of the recipes, like Rainbow Unicorn Brownies, are inspired by kids on the show, and others are just Duff favorites, like chocolate cream pie. "There's nothing that sounds more delicious than those three words!" Duff says.

Provided by Duff Goldman

Categories     dessert

Time 1h30m

Yield One 9-inch chocolate cream pie

Number Of Ingredients 17

25 Oreo cookies
6 tablespoons (85 grams) unsalted butter, melted
8 ounces (227 grams) semisweet chocolate chips
8 ounces (227 grams) heavy cream
4 ounces (113 grams) cream cheese, at room temperature
1/3 cup (40 grams) powdered sugar
2 tablespoons (12 grams) cocoa powder
1 cup (225 grams) heavy cream
1 3.4-ounce box (96 grams) instant chocolate pudding
1 cup (240 grams) whole milk
4 ounces (112 grams) bittersweet chocolate chips
8 ounces (226 grams) cream cheese
1/4 cup (50 grams) granulated sugar
6 1/2-ounce can whipped cream topping
10 Oreo cookies, roughly chopped
Shaved white, milk and/or dark chocolate
Chocolate sprinkles

Steps:

  • Make the crust: In the bowl of a food processor with a blade attachment, pulse the cookies until you get cookie crumbs. Put the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch pie pan and refrigerate for 30 minutes, or until you're ready to use it, whichever comes second.
  • Make the ganache: Put the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and, over medium-high heat, bring the cream to a boil. Turn off the heat and pour the cream over the chocolate. Cover the bowl with a kitchen towel and let it sit for 3 minutes. Remove the towel and whisk the ganache until it's shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Pour the rest of the ganache into a piping bag and set aside at room temperature.
  • Make the chocolate whipped cream: In a medium bowl using a rubber spatula, blend the cream cheese, powdered sugar and cocoa powder together until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form. (Make sure it doesn't get too stiff.) Place the whipped cream in the fridge until you're ready to use it. In another medium bowl, whisk together the instant pudding and the milk until it thickens. Using a rubber spatula, fold half of the chocolate whipped cream into the bowl of pudding. Return both bowls of creamy pudding and remaining whipped cream to the fridge.
  • Make the filling: In a microwave-safe bowl with the microwave on high, heat the chocolate chips in 10-second increments, stirring each time, until they're all melted. Add the cream cheese and sugar and mix together.
  • Finish the pie: Take the pie crust from the refrigerator. Using an offset metal spatula, spread the pie filling evenly into the pie crust. Return the pie crust and filling to the fridge for 15 minutes to set. Take the filled pie crust and the pudding-and-whipped-cream mixture from the fridge. Spread the mixture evenly over the pie filling. Refrigerate for another 8 to 10 minutes.
  • Remove the pie from the fridge and spread the remaining chocolate whipped cream over the pie. Spray canned whipped topping all over the pie in a fun design. Pipe the remaining ganache all over the pie (optional). Top with the chopped Oreos, shaved chocolate (shaved from a bar with a vegetable peeler) and chocolate sprinkles. Wake up in 30 years from the deliciousness of your chocolate coma.

OLD FASHIONED CHOCOLATE CREAM PIE



Old Fashioned Chocolate Cream Pie image

This recipe was given to me by a neighbor when I was a young bride 47 years ago. I have passed it on to my daughter-in-law, and it is a favorite of her five brothers and sister. Warning: The filling is very rich, almost gooey--that's what makes it so good. You can mix the filling ingredients in the standard way for cream pies and cook them over low heat, stirring constantly as I did until microwaves were invented. Now, I prefer to cook mine in the microwave.(I do not have lumps in microwaved cream pies as I sometimes do when I use the standard cooking method).

Provided by BDH9556

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 cups sugar
6 tablespoons flour
3 tablespoons cocoa powder
2 cups milk
1/2 teaspoon vanilla
3 egg yolks (beaten)
1/4 cup butter (or 2 Tbs works)
1 cooked pastry shells
3 egg whites (reserved above)
6 tablespoons sugar
1 teaspoon vanilla

Steps:

  • Whisk dry ingredients with milk in a large glass heat-proof bowl and cook on high in the microwave.
  • Whisk every 3 or 4 minutes.
  • Separate eggs and beat egg yolks in a medium bowl while the liquid cooks.
  • When the liquid begins to thicken, wisk ladle-fulls of the hot liquid into the beaten egg yolks.
  • Strain the egg mixture back into the microwave bowl, whisking again to keep it smooth.
  • Continue to microwave until the filling begins to look sort of "cakey" around the edges.
  • Whisk to return it to the creamy texture.
  • After cooking it this way once, you will become accustomed to consistency and appearance at certain stages.
  • When the pie filling is quite thick, remove it from the microwave and add butter and vanilla.
  • Pour into the baked pie crust and cover with meringue.
  • Prepare meringue while the filling cools: Beat egg whites until "peak" stage.
  • Add sugar gradually, beating constantly.
  • Add vanilla.
  • Spread meringue on pie and bake in a 400° oven 8 to 10 minutes until the meringue has toasty peaks.

Nutrition Facts : Calories 491.7, Fat 17.6, SaturatedFat 7.7, Cholesterol 94.6, Sodium 216.6, Carbohydrate 78.9, Fiber 1.2, Sugar 59.7, Protein 6.8

CHOCOLATE CREAM CHEESE PIE II



Chocolate Cream Cheese Pie II image

Make and share this Chocolate Cream Cheese Pie II recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

12 ounces bittersweet chocolate, finely chopped
1 1/2 cups heavy cream, chilled and divided
1/4 cup dark corn syrup
2 (3 ounce) packages cream cheese, softened
1 (9 inch) chocolate crumb crusts (#134516 Chocolate Cookie Crust)

Steps:

  • Add two inches of water to a med-sized saucepan; bring the pot to a bare simmer.
  • Combine chocolate, 1/2 cup heavy cream, and the corn syrup in a stainless-steel bowl big enough to rest on top of the saucepan.
  • Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
  • Heat, whisking occasionally, until the chocolate is completely melted.
  • Remove bowl from the heat and set the mixture aside; let cool until just warm, 5-10 minutes.
  • With an electric mixer, beat in the softened cream cheese until the mixture is smooth.
  • In a mixing bowl, whip the remaining 1 cup heavy cream (use electric mixer) until it just holds stiff peaks.
  • Gently fold the whipped cream into the chocolate mixture.
  • Scrape the filling into the prepared crumb crust, smoothing the top with a rubber spatula.
  • Cover pie with plastic wrap and refrigerate until the filling is completely set, 4 hours to 1 day.

Nutrition Facts : Calories 531.4, Fat 43.5, SaturatedFat 22.4, Cholesterol 113.1, Sodium 377.5, Carbohydrate 33.2, Fiber 0.6, Sugar 12, Protein 5.3

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RECIPE FOR CHOC CREAM PIE - THERESCIPES.INFO
Chocolate Cream Pie I Recipe | Allrecipes top www.allrecipes.com. Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more. Step 2 Remove pan from heat. Whisk remaining 1/4 cup ...
From therecipes.info


BEST EVER CHOCOLATE CREAM PIE - THE DOMESTIC REBEL
2020-10-28 Set aside. For your filling: In a medium saucepan, whisk together the granulated sugar, flour, cocoa powder and salt off of the heat until fully combined. Meanwhile, in a medium bowl, whisk together the egg yolks and half-and-half until fully combined. Add the egg mixture to the saucepan with the dry ingredients.
From thedomesticrebel.com


FRENCH SILK CHOCOLATE PIE II - ALLRECIPES.COM RECIPE
Crecipe.com deliver fine selection of quality French silk chocolate pie ii - allrecipes.com recipes equipped with ratings, reviews and mixing tips. Get one of our French silk chocolate pie ii - allrecipes.com recipe and prepare delicious and healthy …
From crecipe.com


EASY DOUBLE CHOCOLATE CREAM PIE - KITCHEN CENTS
2019-05-04 In a microwave-safe bowl, add chocolate chips and 1/2 cup cream. Heat in the microwave for 30 seconds. Stir. Heat for another 15-30 seconds and stir until the melted chocolate is completely mixed in with the cream. This may take up to a minute or two of stirring to combine completely.
From kitchencents.com


CHOCOLATE CREAM PIE II RECIPE - WORLD NEWS
In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently. Mix in cornstarch, …
From wetwitt.com


RECIPE FOR CHOCOLATE CREAM PIE - ALL INFORMATION ABOUT HEALTHY …
Chocolate Cream Pie II Recipe | Allrecipes great www.allrecipes.com. chocolate cream pie isn't a big thing over here in england but i remembered it from visiting family in louisiana so had a go. this recipe was A M A Z I N G!!! really, really good. so simple to follow - tho i did follow others by using slightly more cornflour (starch) and a biscuit (cookie) base - i added a bit of coffee ...
From therecipes.info


CHOCOLATE CREAM PIE – MODERN HONEY
2017-11-11 In a medium saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in ½ cup of cold heavy cream until the mixture is smooth. Repeat with another ½ cup of the cream. Whisk in the egg yolks. Place the saucepan over medium heat, and gradually whisk in the whole milk. Bring to a boil, whisking constantly.
From modernhoney.com


CHOCOLATE CREAM PIE II RECIPE
Chocolate cream pie ii recipe. Learn how to cook great Chocolate cream pie ii . Crecipe.com deliver fine selection of quality Chocolate cream pie ii recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate cream pie ii recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 67% Chocolate Cream Pie II Allrecipes.com …
From crecipe.com


CHOCOLATE CHESS PIE II RECIPE
Crecipe.com deliver fine selection of quality Chocolate chess pie ii recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate chess pie ii recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Chocolate Hazelnut Tartlets With Sea Salt The chocolate hazelnut tartlets with sea salt recipe makes you …
From crecipe.com


EASY CHOCOLATE CREAM PIE RECIPE {+VIDEO} | LIL' LUNA
2021-12-14 Combine butter and chopped chocolate in a large glass or metal bowl; set aside. In a large saucepan, whisk together sugar, cornstarch, cocoa, and salt. Slowly whisk in the ½ cup of cream till mixture is completely smooth. Whisk in the egg yolks. Add the milk and whisk till mixture is well blended.
From lilluna.com


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