¾ cup of sugar
3 tablespoons corn starch
2 tablespoons unsweetened cocoa powder
3 cups half-and-half, light cream or milk
1 tablespoon butter
2 tablespoons vanilla
¼ teaspoon salt (optional)
4 ounces bittersweet or semisweet chocolate, chopped
In a large saucepan, combine the sugar, cornstarch and cocoa powder. Add half-and-half or milk. Cook and stir slowly over medium heat until thickened and bubbly. Cook and stir another 2 minutes.
Remove from heat and stir in butter, vanilla and salt (optional). Stir the chocolate until it melts. Ladle into serving bowls. Cover the surface with cling film to avoid crusting on it (see image); chill up to 24 hours.
You can serve with whipped cream on top or sprinkle with additional cocoa powder.
ENJOY
TURKISH
¾ cup granulated sugar
3 tablespoons corn starch
2 tablespoons of bitter cocoa
3 are Bardagi light cream, yes from sut
1 tablespoon butter
2 tablespoons vanilla
¼ teaspoon salt (optional)
120 g semi-sweet or unsweetened chocolate paste (56% cocoa), chopped
Mix the sugar, starch and cocoa in a medium-sized saucepan. Add the cream or milk and mix well. Cook over medium heat, stirring slowly, until thickened and bubbling. When bubbles start to appear, continue stirring and cook for another 2 minutes.
Remove from heat, add salt, vanilla and butter and mix. Then add the chopped chocolate and mix until it has melted. Pour into serving bowls and cover with cling film to prevent skin from forming (see photo). Store in the refrigerator for approximately 24 hours.
You can serve with whipped cream or cocoa on top.
ENJOY YOUR MEAL
